I don’t know what the weather’s like where you are, but it’s danged cold here– 42º but feels like 37º. Nothing warms one up on a frigid day such as this quite like a nice hot cup of tea. 

What follows are a handful of tea recipes collected from Mr. Big Food’s Big Food Manual. Most call for, or assume, loose-leaf tea, but tea bags would work just as well if that’s what you have. I included only one of many that  calls for Tang– yes, kids, there was a time back in the crappy olden days when every kitchen had a jar of Tang on a shelf, and every freezer some frozen concentrated orange juice! Couple of those in there, too. Fun times. Finally, as the post title indicates, some recipes are for a crowd, so invite some folks over this weekend and have a tea party! (Or cut the amounts.)

AROMATIC TEA RUSSIAN MANNER

(As you can see, this can also be made by the cup.)

“Scald the teapot with rapidly boiling water. Put 1 rounded teaspoon of your favorite blend of tea in the pot for each cup desired, plus 1 for the pot for good measure. Measure freshly drawn cold water and bring it to a bubbling boil before pouring it on the tea leaves. Steep the tea, covered, 3-5 minutes, add 1 bay leaf, 1 whole clove and a few grains of thyme leaves, and immediately strain into a clean, heated teapot. Serve at once, sweetening it with a teaspoon (more or less) of currant jelly.”

Here’s a representative of Tang tea. The mix is made ahead and stored. When ready, put 1 Tbsp. in a cup and pour boiling water over. It was quite the rage back in the day!

More traditional recipes below the fold.

Ordered by number served, but easy enough to modify.