Thai Iced Tea

You need :

• 1/2 cup passion fruit juice , 2tsp coconut milk ,
• 1/2 cup cocconut water ,
• 1drop almond extract ,
• 2 tsp concentrate of cinnamon and
• 1/4 cup concentrate of Ty.phoo Black Currant Infusion

Method: Add 2 dip bags of Ty.phoo Black Currant Bracer in a cup of hot water & infuse for 10 minutes. Boil 3 cinnamon sticks in a cup of water till it is half the quantity . Strain the concentrate.

Add 1/4 cup of Ty.phoo Black Currant concentrate in a tall glass filled with ice . Add 1/2 cup passion fruit juice , 1/2 cup coconut water , 2 tsp cinnamon concentrate and a drop of almond essence . Add ice cube and garnish with kaffir leaves.Serve chilled.

Infusion Cocktail

You need :

• 2 bags Ty.phoo Orange Spicer Infusion,
• ice cubes ,
• 60 ml vodka 1 cup of boiling water.

Method: To add twist to the traditional screwdriver , make it with an Orange Infusion instead
First dip the Ty.phoo Ornage Spicer bags in to a cup of boiling water and infuse for 2 minutes
Remove the bag , pour it over ice cubes and add the Vodka.Serve chilled.

Cool-ness factor Mar(tea)ni by Malini Ramani

You need :

• Typhoo Moroccan Mint Green Tea -Iced 60 ml
• Vodka 45 ml
• Cointreau or Limon cello 15 ml
• Cucumber sliced thin
• A stick of lemongrass

Method : Muddle the cucumber and lemongrass together in a cocktail shaker . Add vodka and Cointreau or Limon cello into it .Add freshly brewed and iced Typhoo Moroccan Mint Green tea into the mixture. Shake well with ice . Bubble strain and pour into Martini glass.

Tea Punch ( Typhoo Green Tea )

You need :

• 2 Typhoo Green Tea Bags , 3/4 cup sugar ,
• 2 cups orange squash , 4 tbsps. lemon juice,
• 2 small bottles ginger ale , 1 large bottle lemonade,
• 1orange , sliced

Method : Put the hot tea in a bowl , add the sugar and stir until dissolved.
Add the orange squash and lemon juice and strain . Chill just before serving , mix in the ginger ale, lemonade and orange slices.

Thai Iced Tea ( Typhoo Classic Tea)

You need :

• 3 Typhoo Classic Tea Bags , 2 cup , water ,
• 8 to 12ice cubes ,1/2 cup Milk , 1/4 cup Almond Syrup ,
• 1/4 cup Coconut Syrup ,1/2cup Passionfruit Syrup.

Method : In a blender combine above ingredients Blend in burts on high till all the ice is chopped fine and the mix is even . Pour into tall glasses and garnish each with a cinnamon stick.

Indian Masala Chai ( Typhoo Classic Tea )

You need :

• 3 Typhoo Classic Tea bags , 4 cups water ,
• 1/3 inch cinnamon stick , 1 inch piece of ginger root cut into 4 slices ,
• 1/2 tsp caradamom seeds , 1/2 tsp black peppercorns ,
• 1/2 tsp whole cloves , 1tsp whole coriander seeds , 1 cup milk honey or sweetener to taste

Method : Bring water to boil in a saucepan . Add spices, cover , and simmer 10 minutes . Add tea bagsand steep 10 minutes . Add milk and heat to drinking temperature - do not boil . Strain mixture through a cheesecloth or cotton dish towel . Serve with honey or other sweetener to taste.

Tea Nog( Typhoo Classic Tea )

You need :

• 6 Typhoo Classic Tea Bags , 2 Eggs , 420 ml sweetened condensed milk ,
• 1tsp Vanilla , 1/4 tsp Salt ,
• 1litre Milk , 250 ml Whipping cream , Ground nutmeg.

Method : Brew all 6 tea bagsin 1 cup of water . Steep for 5 minutes and remove bags . Let the tea cool , then adds eggs ( beaten ) , both milks , vanilla , salt and mix well . Serve ,with whipped cream and nutmeg for garnish

Hot Ginger Tea ( Typhoo Classic Tea )

You need :

• 4 Typhoo Classic Tea bags ,
• 8-10 strips of freshly cut ginger , 2 Pieces cinnamon Sticks ,
• 8 Whole cloves , 6 cup Boiling water , 2 Orange slices

Method : Put tea bags , ginger strips , cinnamon sticks , clove and sugar in to a large teapot. Pour boiling water over and allow to steep 3 minutes . Remove tea bags and steep for 5 more minutes . To serve , pour tea into cups and float a quarter slice of orange in each cup.