Chef's Palette Almond Tea Recipe
Chef's Palette Almond Tea Notes
We aquired this recipe from one of our Milwaukee customers.
- 4 tablespoons regular instant tea
- 1/2 cup sugar
- 2 cups warm water
- 1 cup pineapple juice
- 1 can (12 ounces) thawed frozen lemonade concentrate
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 cups water and ice
Serves / Yields
about 2 1/2 quarts
Dissolve tea and sugar in warm water. Add remaining ingredients. Chill.
If you plan to make almond tea all summer, buy a 64 ounce can of pineapple juice and freeze it in 1 cup portions.
For vegan tea, use beet sugar or evaporated cane juice.
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