Almond extract gives traditional tea a tasty twist. Serve cupfuls alongside an Asian-theme meal or with an assortment of desserts.
- 4 cups hot water
- 1/2 cup sugar
- 2 tablespoons instant tea
- 1 tablespoon lemon juice
- 3/4 to 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts. Yield: 4-5 servings.
Originally published as Almond Tea in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p178
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