Best 10 Creamy Spiced Tea Recipes

SPICY-SPIKED ICED TEA

Steps:

• Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
• Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
• When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.

SPICED TEA

Steps:

• In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags. , Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving). , Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot.

SPICED TEA MIX

Steps:

• Combine iced tea mix, orange flavored drink mix, ground cinnamon, and ground cloves. Store in an airtight container.
• To serve, stir 1 1/2 teaspoon mix into 1 cup hot water.

SPIKED LEMONY ICED TEA

Steps:

• Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
• Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
• Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
• Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.

SWEET SPICED TEA

Steps:

• Place the cinnamon sticks, orange peel, cloves and allspice on a double thickness of cheesecloth. Bring up corners of cloth; tie with string to form a bag. Place water and spice bag in a large kettle or Dutch oven; bring to a boil. Remove from the heat. Add tea bags; cover and steep for 5 minutes. Discard tea bags. , Add honey and lemon juice to tea; bring to a boil. Discard spice bag. Serve tea in mugs. Garnish with orange slices if desired.

CRAZY CASEY'S LONG ISLAND SPICED TEA

Steps:

• Stir together the sugar, water, lime juice, lemon juice, rum, tequila, vodka, gin, and triple sec in a glass until the sugar has dissolved. Add the ice, and pour in the cola; garnish with the lemon wedge to serve.

IRISH CREAMY TEA

Steps:

• Combine all ingredients in a 360ml mug.

SWEET ICED BLACK TEA WITH CREAM

Steps:

• Pour water over tea, and steep for 5 to 7 minutes. Strain. Bring tea and sugar to a boil in a saucepan. Let cool. To serve, pour 1/2 cup tea over crushed ice in 8 glasses, and then top each with 1 tablespoon cream.

HOT SPICED TEA

Steps:

• In a large saucepan, bring water and fresh ginger to a boil. Reduce heat; simmer 8 minutes.
• Add tea bags, 1 cinnamon stick, whole cloves, whole black peppercorns, and low-fat milk. Steep over medium-low heat until fragrant, about 6 minutes.
• Strain through a sieve; discard solids. Stir in 1/4 cup honey (or to taste). Divide among mugs. Serve hot, garnished with more cinnamon sticks, if desired.

CREAMY SPICED TEA

Steps:

• In large saucepan, combine tea, orange peel and spices. Add sweetened condensed milk; mix well.
• Over medium heat, slowly stir in water. Heat thoroughly but do not boil.
• Serve hot.
• Refrigerate any leftovers.
• Tip: May be stored in refrigerator up to 5 days. Mix well and reheat before serving.