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EILLES TEE Rooibos Winter Punch with cranberry and Amaretto

For one 300 ml tea glass
Time to prepare: 5 min

Ingredients

2 EILLES TEE Rooibos Winter Punch Tea Diamond®s
300 ml cranberry juice
1 tbsp. Jay Jay´s Amaretto Syrup or Amaretto
¼ apple
2 tbsp. dried cranberries
10 g sugar, or to taste
1 slice lemon zest

Instructions

Bring cranberry juice to a boil.
Add EILLES TEE Rooibos Winter Punch pyramid bags and dried cranberries, and let steep 10 min. Remove pyramid bags.
Add amaretto syrup, sugar and lemon zest, and stir well.
Core and slice apple, and add to punch.
Heat punch back up and pour into an EILLES TEE glass, along with the fruit.

Note: The punch can be prepared in portions, or made in larger amounts and kept warm, or stored cool and then heated up in portions.

Rezeptbild des EILLES TEE Rooibos Winterpunsch mit Cranberry und Amaretto

EILLES TEE Ginger-Orange Passion with cream

For one 300 ml tea glass
Time to prepare: 5 min

Rezeptbild des EILLES TEE Punschs Ingwer-Orangenpassion mit Sahne

Ingredients

2 EILLES TEE Ginger-Orange Passion Tea Diamond®s
200 ml orange juice
100 ml cream
2 tbsp. Jay Jay´s Vanilla Syrup
4 large slices ginger
1 large piece orange peel

Garnish

1-2 tbsp. whipped cream
1 tbsp. candied orange peel, finely chopped
1 tbsp. dried ginger pieces, finely chopped

Instructions

Bring orange juice to a boil.
Add EILLES TEE Ginger-Orange Passion pyramid bags, dried ginger and orange peel, and let steep 10 min.
Remove pyramid bags.
Add cream and vanilla syrup.
Heat back up (but do not boil), blend with hand mixer and pour into an EILLES TEE glass.
Garnish generously with whipped cream, candied orange peel and dried ginger pieces.

Note: The punch can be prepared in portions, or made in larger amounts and kept warm, or stored cool and then heated up in portions.

EILLES TEE Lemon Mélange with pear

For one 300 ml tea glass
Time to prepare: 5 min

Ingredients

3 EILLES TEE Lemon Mélange Tea Diamond®s
300 ml pear juice
1 tbsp. orange juice
10 g sugar, or to taste
½ pear
1 slice lemon zest

Instructions

Bring pear juice to a boil.
Add EILLES TEE Lemon Mélange pyramid bags and let steep 10 min.
Remove pyramid bags.
Add sugar, pear juice and lemon zest, and stir well.
Core and slice pear, and add to punch.
Heat punch back up (but do not boil) and pour into an EILLES TEE glass along with the fruit.

Note: The punch can be prepared in portions, or made in larger amounts and kept warm, or stored cool and then heated up in portions.

Rezeptbild des EILLES TEE EILLES TEE Spicy Black Chai mit Pflaume

EILLES TEE Spicy Black Chai with plum

For one 300 ml tea glass
Time to prepare: 5 min

Ingredients

3 EILLES TEE Spicy Black Chai Tea Diamond®s
300 ml plum juice
2 tbsp. Jay Jay´s Vanilla Syrup
1 or 2 plums
2 tbsp. dried cranberries
1 orange slice

Instructions

Bring plum juice to a boil.
Add EILLES TEE Spicy Black Chai pyramid bags and let steep 10 min. Remove pyramid bags.
Add vanilla syrup, and stir well.
Core and plum and cut into wedges, and add to punch.
Heat punch back up and pour into an EILLES TEE glass, along with the fruit.

Note: The punch can be prepared in portions, or made in larger amounts and kept warm, or stored cool and then heated up in portions.

EILLES TEE Rooibos Winter Punch with cranberry and Amaretto

Ingredients

Instructions

EILLES TEE Ginger-Orange Passion with cream

Ingredients

Garnish

Instructions

EILLES TEE Lemon Mélange with pear

Ingredients

Instructions

EILLES TEE Spicy Black Chai with plum

Ingredients

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