Chef's Palette Almond Tea Recipe

Chef's Palette Almond Tea Notes

We aquired this recipe from one of our Milwaukee customers.

Ingredients

• 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

Preparation Instructions

Dissolve tea and sugar in warm water. Add remaining ingredients. Chill.

Helpful Hints

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.

Credit

This recipe was provided by The Spice House.