Ingredients
1. Put water in a saucepan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes.
2. Add the milk and sugar and bring to simmer again. Throw in the tea leaves, cover, and turn off the heat. Sit for 2 minutes.
3. Strain the tea into two cups and serve immediately.
Ingredients
Pour coffee and liquor into an irish coffee cup and sweeten to taste. Float the cream on top, sprinkle with grated chocolate, and serve.
Ingredients
Add coffee and liquors to an irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
Ingredients
Pour hot tea into a pousse cafe glass, using a spoon in glass to prevent cracking. Add amaretto, but do not stir. Top with chilled whipped cream and serve.
Ingredients
Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well.
Ingredients
Heat tequila and kahlua in a heat-resistant glass or cup, and stir in sugar. Fill with coffee, stir again, and top with cream.
Ingredients
Pour liquors into a coffee mug, and fill with coffee.
Ingredients
Pour all three cans of lemon iced-tea (use diet... save the calories for the booze), vodka, rum and lemon juice into a pitcher. Mix thoroughly. Serve over ice in a tall glass.
Ingredients
Pour absolut kurant into a comfortably big tea-cup. Add hot/very warm apple tea and, if you like, some sugar.
Ingredients
Pour hot damn 100 into the bottom of a jar or regular glass. Fill the rest of the glass with sweet tea. Stir with a spoon, straw, or better yet a cinnamon stick and leave it in.
Ingredients
Moisten rim of glass with cherry juice or water. Dip rim into coarse sugar to coat heavily. Pour tequila and coffee liquor into glass. Gently float 151 proof rum on top. Carefully ignite rum and swirl glass to lightly melt sugar with flame. Immediately pour in coffee to extinguish flames and fill cup. Top with whipped cream and cherry.
Ingredients
Pour all of the ingredients into an Irish coffee glass filled with crushed ice. Stir well.
Ingredients
Pour in order into coffee cup. Top with whipped creme and chocolate shcvings.
Ingredients
Pour rum and curacao into a highball glass. Fill with sweetened tea until black, and serve.
Ingredients
Combine Thai tea (i.e., the powder), boiling water, and sweetened condensed milk, stir until blended. Pour into 2 tall glasses filled with ice cubes. Garnish with mint leaves. Makes 2 servings.
Ingredients
Prepare a pot of coffee at a good European strength. In the ground coffee, add 2 or 3 freshly ground cardamom pods. Sweeten while hot, then cool quickly. Serve in highball glass over ice, with cream. To get the layered effect, place a spoon atop the coffee and pour the milk carefully into the spoon so that it floats on the top of the coffee.
Ingredients
Make tea add tequila, and shake.
Ingredients
Sweeten the coffee with brown sugar to taste. Mix coffee, liquor, and orange peel in a pan. Heat gently, but do not boil. Let infuse for a couple of minutes. Pour into pre-warmed heat-resistent glasses. Float whipped cream on top. Garnish with thin strip of peel of orange and nutmeg.
Ingredients
In a standard coffee mug put the scotch, honey and tea bag. Pour boiling hot water to fill mug. Steep for about one or two minutes. Then remove and dispose of tea bag.
Ingredients
1. Combine milk, chocolate (chopped bittersweet or semi-sweet ), orange peel, espresso (instant coffee), and nutmeg in a heavy medium saucepan. Stir over low heat until chocolate melts, increase heat and bring just to a boil, stirring often. Remove from heat and whisk until frothy.
2. Return to heat and bring to boil again. Remove from heat, whisk until frothy. Repeat heating and whisking once again.
3. Discard orange peel. (Can be prepared 2 hours ahead. Let stand at room temperature. Before serving, bring just to boil, remove from heat and whisk until frothy.) Pour hot chocolate into coffee mugs. Makes 2 servings.