Cream Teas

• 3/4 cup unsweetened instant tea
• 1 teaspoon finely grated orange peel
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
• 6 1/3 cups water

In large saucepan, combine tea, orange peel and spices. Add sweetened condensed milk; mix well. Over medium heat, slowly stir in water. Heat thoroughly but do not boil. Refrigerate any leftovers.
Tip: May be stored in refrigerator up to 5 days. Mix well and reheat before serving.

• 1 cup Irish Breakfast Tea
• 1 cup cherry juice
• 1 shot cherry syrup
• 1/4 cup half-and-half
• Ice cubes

Place one tea bag of Stash Irish Breakfast Tea into an 8 ounce cup. Pour approximately 2 ounces (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice.