Chef's Palette Almond Tea

We aquired this recipe from one of our Milwaukee customers.

Yield: about 2 1/2 quarts
Collections: Beverage Vegan

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Chef's Palette Almond Tea Recipe

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
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Preparation Instructions

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

Yield: about 2 1/2 quarts
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.

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