spiced tea recipe

Here are 2 different recipes for spiced tea.  It is so yummy!  Enjoy!  feefee

Delicious Hot Weather Recipe: Iced Spice Tea 

Posted by Monica Puri Bangia | Under Drink Wednesday Jun 3, 2009


A close friend from college is taking a hiatus from work and so I have been spending a lot of time with her. She and I are both into food so we try out lots of restaurants in the area or go to our favorites. We have been meeting for lunch almost daily if not a few times a week. Our favorite places are mostly in Edison- the Indian area- we tend to eat the street foods we miss so much that tend to assault the palette- spicy, sweet and savory, all at once. Recently we went to an Ethiopian restaurant in the area and had a fabulous lunch! We ordered some vegetables and a spicy salmon dish- it was really good. It was a warm day and we saw something called spice tea on the menu- served hot or cold. The person taking our order recommended the cold version. I was a little skeptical especially because I make the hot version at home all the time! Well, I was pleasantly surprised! It was absolutely delicious- very refreshing indeed. It was sweet yet extremely flavorful- the aroma of cinnamon came through very clear without being overpowering. I asked the gentlemen for the recipe and he gave it to us- well he gave us the ingredients. I decided to replicate the drink and serve as a refreshment for the cooking class I had a few days ago. I think I was able to duplicate the flavor successfully. I foresee enjoying the spice tea this summer- well, when I am not indulging in the sangria!!! 


  • 3 cups water
  • 2 black tea bags
  • 1 4-5 inches cinnamon stick
  • 4 cloves, crushed
  • 3 cardamom pods, crushed
  • ¼ cup honey
  • 1 cup ice

In a small saucepan bring the water, cinnamon stick, cloves and cardamom pods to a boil. Add the tea bags and steep for a minute. Take the bags out and turn the heat off. Let the spices steep in the tea for an hour. Strain the liquid and pour into pitcher. Add the honey and mix till dissolved. Add ice and refrigerate for at least an hour before serving. 

from here: http://www.sharingplate.com/category/drink/ 

Ethiopian Spice Tea

Makes1 cup
  • Active time:10 min
  • Start to finish:15 min

October 2000 

This is more of an infusion than a true tea, since it isn’t made with tea leaves. You will have leftover spice tea to store.
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup water
  • 1 (1/4-inch-thick) slice fresh ginger
  • Stir all ground spices together in a small bowl.
  • Bring water to a boil. Add 1/8 teaspoon spice mixture and ginger and simmer 4 minutes. Pour tea through a fine sieve lined with a coffee filter or paper towel in a cup.
Cooks’ note: Spice mixture keeps in an airtight container, chilled, 3 months.


and a place to buy it for lazier people like me: https://www.carandafoods.com/product/ethiopian-spiced-tea/ 


Tim and I recently went to a restaurant where they gave us about a half a teaspoon (to share) of fennel seeds at the end of the meal.  We were to chew it thoroughly then swallow it.  Tastes a little like licorice.  It is supposed to aid in digestion.  I found it very interesting so I looked it up.  This is from wikipedia:

veggies made with fennel seeds


Fennel contains anethole, which can explain some of its medical effects: it, or its polymers, act as phytoestrogens.[11]

 Intestinal tract

On account of its carminative properties, Fennel is chiefly used medicinally with purgatives to allay their side effects and for this purpose forms one of the ingredients of the well-known compound Liquorice Powder.

Fennel water has properties similar to those of anise and dill water: mixed with sodium bicarbonate and syrup, these waters constitute the domestic ‘Gripe Water’, used to ease flatulence in infants; it also can be made into a syrup to treat babies with colic or painful teething. Long term ingestion of fennel preparations by babies is a known cause of thelarche.[12] For adults, fennel seeds or tea can relax the intestines and reduce bloating caused by digestive disorders. Essential oil of fennel has these properties in concentration.

Fennel tea, also employed as a carminative, is made by pouring boiling water on a teaspoonful of bruised fennel seeds.

added in a salad


In the Indian subcontinent, Fennel seeds are also eaten raw, sometimes with some sweetener, as it is said to improve eyesight. Fennel tea can be used as an eye tonic, applied directly like eyedrops or as a compress, to reduce soreness and inflammation of the eye. Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma.

Top 20 fennel recipes from Allrecipes. com

 Blood and urine

Some people use fennel as a diuretic, and it may be an effective diuretic and a potential drug for treatment of hypertension.

toasting brings out the flavor


There are historical anecdotes that fennel is a galactogogue, improving the milk supply of a breastfeeding mother. This use, although not supported by direct evidence, is sometimes justified by the fact that fennel is a source of phytoestrogens, which promote growth of breast tissue. However, normal lactation does not involve growth of breast tissue. There is a single case report of fennel tea ingested by a breastfeeding mother resulting in neurotoxicity for the newborn child



Syrup prepared from fennel juice was formerly given for chronic coughs. Fennel is also largely used for cattle condiments. It is one of the plants which is said to be disliked by fleas, and powdered fennel has the effect of driving away fleas from kennels and stables. Plain water drunk after chewing and consuming fennel seeds tastes extremely sweet.

strawberry margarita pie

You NEED to make this ASAP (that’s what the site said)

Strawberry Margarita Pie recipe

Strawberry Margarita Pie recipe

Strawberry Margarita Pie Recipe
from Manchester Highlands Inn {recipe via *Pie}

2 cups hulled fresh strawberries
2/3 cups sugar
1 ½ cup graham cracker crumbs
1 stick butter, softened
¾ cup sweetened condensed milk
6 Tbsp tequila
4 Tbsp triple sec
1 Tbsp fresh lime juice
2 cups heavy cream

Toss strawberries with 4 Tbsp sugar and set aside. Blend graham cracker crumbs, rest of sugar and butter in food processor. Press into bottom and up sides of buttered 9 inch springform pan.

Next, puree strawberries and sugar with condensed milk, tequila, triple sec and lime juice in processor or blender. Transfer to large bowl.

Whip cream until stiff peaks form. Fold 1/3 of cream into puree. Gently fold in remaining cream. Pour filling into pie crust, cover and freeze until firm, preferably overnight.

To serve, run hot, sharp knife around the sides of pan, remove dies and cut into wedges. Garnish with mint leaves and fresh strawberries.

again from http://www.hostessblog.com/

Margarita Cupcakes

A coworker once brought these to work and they were all gone by the tme I had a chance to take a break to go get one.  All day everyone raved about them.  I meant to look up a recipe for them but forgot all about them until I came across this today.  She didn’t put any liquor in hers though. 

margarita cupcake recipe


1 box white cake mix
8 oz margarita mix (liquid)
2 oz tequila
1 oz Grand Marnier
3 egg whites
2 Tbsp vegetable oil
1 Tbsp grated lime zest

Lime Buttercream Icing:
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 Tbsp margarita mix
1 tsp lime zest
5 cups powdered (confectioners’) sugar
cane sugar & fresh limes (for garnish)


1. Preheat oven to 350º and prepare muffin pans.

2. Combine margarita mix, tequila, and Grand Marnier in a large glass and stir well.

3. In large bowl, combine cake mix, egg whites, lime zest, vegetable oil, and margarita mixture from step one. Stir ingredients together, then beat with an electric mixer on low to medium speed for approximately 2-3 minutes.

4. Spoon the batter into prepared muffin pans. Fill each cup/liner about 2/3 full.

5. Bake at recommended temperature on cake mix box (usually 325º – 350º) for 20 – 25 minutes or until toothpick inserted into the center of a cupcake comes out clean.

6. In a large bowl, combine butter, cream cheese, lime juice, margarita mix, and lime zest. Beat with an electric mixer until light and fluffy.

7. Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.

8. Spread icing generously on each cooled cupcake* or use a pastry bag to frost. Sprinkle cane sugar around the edges of the cupcake for a “salt rimmed” look and garnish with lime wheels & wedges.

*Make sure to remove cupcakes from pan and cool completely before frosting.

Tip: Leftover frosting makes a great dip for fruit!

 margarita cupcake recipe

margarita cupcake recipe

source: http://www.hostessblog.com/

sangria recipe

Three-Berry Basil Rosé Sangria Recipe


  • Ingredients
  • • ½ cup fresh or frozen raspberries, rinsed
    • ½ cup fresh or frozen blueberries, rinsed
    • ½ cup fresh or frozen blackberries, rinsed
    • ¼ cup fresh basil leaves (about 6 medium leaves)
    • 1 ounce brandy
    • 2 ounces Drambruie
    • 750ml bottle dry rosé wine, chilled
    • 12 ounces club soda, chilled
    • About 3 cups ice cubes
    • 4 to 6 basil sprigs for garnish (optional)


    In a large (at least 2-quart) glass pitcher, mix together the berries and basil. Add the brandy and Drambruie, and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.

    When ready to serve, add the club soda and stir gently with a long-handled wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice, allowing berries to fall into the glasses. Garnish each glass with a basil sprig, if desired. Serves 4 to 6.

    Variation: Use sparkling lemonade in place of the club soda to add a refreshing citrus flavor, or sparkling wine for a festive touch.

    From Sangria: Fun and Festive Recipes by Mittie Hellmich, courtesy of Chronicle Books.


    I don’t drink alcohol but this looks so good with all this fresh fruit.  I would make this with a Sprite.  :) 

    sin sandwich

    Eat now and repent later…

    from Elle magazine

    sin sandwich

    Sin Sandwich


    • 1 (8″ x 4″ x 4″) loaf brioche, crusts removed
    • 6 tbsp. Nutella
    • 1 oz. semisweet chocolate, preferably Valrhona 55 percent (four very thin, seven-gram squares, one for each sandwich)
    • Confectioners’ sugar, for dusting


    Lay the brioche loaf on its side and cut it lengthwise, to give two 8-by-4-inch rectangular slices, each ½-to-¾-inch thick. Spread each slice with 3 tablespoons Nutella. Evenly space the 4 bars of chocolate over the bottom slice. Top with the second, Nutella-covered, slice, face down.

    Heat a cast-iron griddle or a large, heavybottomed skillet over medium heat until a drop of water sizzles. Add the sandwich and cook, turning once, until the chocolate is melted and the brioche is a toasty gold color on both sides, about 1½ minutes each side.

    To serve, cut into four pieces and dust with sugar. Serves 4.