198 texa recipes

Sweet tea punch with orange juice, pineapple juice, lemon juice, and ginger ale, garnished with fresh mint. A make-ahead party punch for bridal showers and weddings.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Classic old-fashioned fruit punch with cold tea, fresh-squeezed orange and lemon juice, ginger ale, and soda water. Garnished with orange slices and fresh mint. Makes 40 cups for a crowd.

Tea-smoked turkey thighs infused with black tea, fennel, ginger, and clove, then glazed with teriyaki and ketchup. Oven-smoked Chinese-inspired poultry without a smoker.

Asian peanut sauce with peanut butter, soy sauce, chili oil, garlic, and brewed tea for a smooth base. A spicy, savory dipping sauce for noodles, spring rolls, and satay.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Upside-down apple gingerbread with sliced apples in brown sugar on the bottom, topped with a spiced molasses cake made with hot tea. A warm fall dessert inverted onto a plate.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.

Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.

Upside-down apple gingerbread with caramelized apples over a dark, molasses-rich gingerbread cake spiced with cinnamon, ginger, and cloves. A warming autumn dessert.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.

Cold buckwheat noodles tossed in a creamy peanut sauce made with brewed Chinese tea, chili oil, sesame oil, and rice vinegar. A nutty, spicy appetizer or side dish ready in 40 minutes.

Lobster smoked over black lychee tea, brown sugar, and rice, then wrapped in rice paper with ripe mango, jicama, fresh herbs, and bean thread noodles. A spicy mango-sambal dipping sauce ties it all together.