1047 ice tea Recipes

vodka, gin, coconut rum (such as malibu or parrot bay), pineapple juice (at least 4 oz), lime wedge, lemon wedge

unsalted butter, loose-leaf thai tea (cha-yen), eggs, vanilla, sweetened condensed milk, divided in half, salt, flour, baking powder, powdered sugar

sugar, water, fresh lemon juice, guava nectar, brewed earl grey tea, silver tequila, lemon twist

white sugar, half and half cream, eggs, beaten, heavy cream, tea. vanilla extract, tea. ground cinnamon

water, bengal spice tea bag, chocolate syrup (i used hershey s), splenda sugar substitute or sugar, to taste, non-dairy coffee creamer or 2 -3 tbsp cream, cream, to top, chocolate syrup, to top, crushed ice (optional)

vodka (2 1/2 shots), gin, dark rum, triple sec, lemon juice concentrate, coca-cola (2 1/2 cup.), orange juice

citrus-infused vodka, gin, rum, amaretto, triple sec, sour mix, orange juice, cranberry juice

tequila, ice tea, sugar (optional), lemon wedge, lime slice

peaches, crushed ice, vodka, rum, gin, triple sec, peach schnapps, lemon wedges, juiced, lime wedges, juiced, orange juice, pineapple juice, splash lemon-lime soda, pineapple wedge, for garnish

absolut vodka, absolut peach vodka, absolut citron vodka, absolut mandarin vodka, triple sec, prepared sweet-and-sour mix, cola, lemon wedge, lime wedge, maraschino cherry

warm water (real warm to almost hot - 130 degrees, but not hotter), yeast (or 2 1/4 tsp from jar), pour water into small bowl and add yeast - stirring to dissolve well. add a pinch of white granulated sugar and stir to proof the yeast. let sit for about 5 minutes till yeast bubbles and at least doubles in size. then add yeast to these next ingredients, lukewarm milk, sugar, salt, egg (room temp ), shortening, flour, mix until smooth. add enough additional flour (up to an additional 1 1/2 or 2 cups) to handle easily and mix with your hands. turn onto lightly floured board and knead until smooth and elastic (about 5 minutes). round up in greased bowl, greased side up and cover with a damp cloth to let rise. rise in a warm place until double in size - about 1 1/2 hours. punch down and let rise again about 30 to 45 minutes., roll dough into oblong 15x9 shape. spread soft butter all over and then sprinkle the following over the dough, white sugar, brown sugar, cinnamon, raisins, chopped pecans, roll up dough longwise seam-side down. then bring ends together to form a circle and pinch edges together. make cuts 2/3 of the way into the ring every 1 inch around. turn each section onto its side. let rise again about 30 to 45 minutes., bake at 375 for 25 to 30 minutes., spread top with icing, confectioners sugar, cream, vanilla extract, mix to a spreading consistency and drizzle over warm ring.

dried lemon balm leaves, dried lemon thyme leaves, dried lemon verbena leaf, dried lemon geranium leaf, dried lemongrass, leaves, dried lavender blossoms, honey or sugar, to taste, fresh lemon slice, to garnish, ice, to serve

soymilk, agar, cornstarch, extra-firm silken tofu, splenda sugar substitute, matcha green tea powder, vanilla extract, salt

carambola , sliced crossways into 5mm slices (star fruit), fresh lemon juice, ceylon orange pekoe tea leaves (twinings brand), fresh mint leaves, caster sugar, boiling water

water, sugar, frozen unsweetened raspberries, teabags, lemon juice

lime or lemon wedge, sauce of granulated sugar for coating rim of glass, strongly brewed green chai spa tea blend , frozen into 6 to 8 small ice cubes, premium tequila, fresh lemon juice, orange liqueur , such as cointreau, sugar

vodka, gin, rum, tequila, triple sec, sour mix, orange juice, pineapple juice

water, hibiscus fresh edible flowers, cinnamon sticks, sugar, orange, sliced, ice, lemon, cut into wedges