Almond Tea

• 1/4 cup long-grain rice

• 6 ounces blanched almonds

• 1 orange, thinly sliced

• 1 1/2 cups water

• 6 cups water

• 1 1/4 cups sugar

• 1/2 cup evaporated milk or half-and-half

• 1/4 teaspoon almond extract

Soak rice in enough water to cover for at least 2 hours or overnight; drain. In a food processor of blender, whirl rice, almonds, and 1 1/2 cups water into a smooth paste. Transfer paste to a large pot. Add 6 cups water and sugar to almond paste. Bring to a boil, stirring constantly, until sugar is dissolved. Reduce heat and simmer, uncovered, for 10 minutes. Set a fine strainer lined with a double layer of damp cheesecloth over a deep bowl. Pour soup through strainer into bowl, and then gather cheesecloth and squeeze firmly to extract all remaining liquid. Return liquid to pot; stir in evaporated milk and heat just to simmering. Stir in almond extract. Serve hot in individual soup bowls. Or, cover and refrigerate until well chilled and serve cold. Makes 8 servings

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Pink Drink

• 2 quarts spearmint or other tea

• 1 quart fresh apple cider

• 1 quart grape juice

• juice of 2 lemons

• honey to taste

Put in a large punch bowl with thin slices of lemon floating. Good for a large group.

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Raspberry Apple Cider Cooler 

Makes 2 quarts (8 servings). Caffeine-free.

• 12 Raspberry tea bags

• 2 cups (16 oz.) apple juice concentrate

• 2 oz. lemon juice concentrate

• 1 lemon

Steep 12 tea bags in 4 cups (32 oz.) of cold water, the apple juice and lemon juice. Heat and serve warm in mugs. Garnish with lemon. Substitute fresh cider for apple juice if desired and 1 cup of honey per batch as sweetener.

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Raspberry Ripple

• 6 oz. of Raspberry Tea

• 1 shot combined of raspberry & vanilla syrup

• Add a touch of cream

• Ice

Shake and pour

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Green Apple Sparkler

• 4 Mint Green tea bags

• 1 1/3 cups boiling water

• 2 cups apple juice

• 1 cup sparkling water

• Ice cubes

Steep Mint Green tea bags in boiling water for 3 to 5 minutes. Gently squeeze tea bags and remove. Add apple juice and sparkling water. Pour over ice. Serves 4.

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Orange Crθme

• 5 Orange Spice Tea bags

• 1 Peppermint tea bag

• 1 cup boiling water

• 1 1/2 cups orange juice

• 2 tablespoons honey

• 1 vanilla ice milk (frozen yogurt, sherbet, or sorbet may be substituted)

• 1 cup ice

Brew Orange Spice and Peppermint tea in boiling water, steep for 4 minutes. Let cool. Pour into blender adding orange juice, honey, vanilla ice cream and ice. Mix ingredients until fully blended. Serves 4

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Strawberry Iced Tea Fizz

• 1 pint basket fresh strawberries, stemmed and sliced

• 1/2 cup sugar

• 5 cups boiling water

• 1 orange pekoe tea bag

• 1 can (12 ounces) frozen lemonade concentrate, thawed

• 1 quart chilled sparkling water

• Ice cubes

In large bowl combine strawberries and sugar; set aside. In another bowl pour water over tea bag; steep 5 minutes. Discard tea bag; cool tea to room temperature. Stir tea into strawberry mixture along with lemonade concentrate; chill. To serve, stir in sparkling water; ladle over ice cubes in tall glasses. Serve with spoons. Makes 12 servings 96 calories

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