Have you ever noticed how the holidays bring out the absolute worst in families? Well, I have. That is why this year I have a plan. RE-Introducing Tea Cocktails: A Mixologist’s Guide to Legendary Tea-Infused Cocktails! This book from Teatulia combines expert knowledge and playful forms to provide one delicious book — tea-inspired appetizers included!
It is a lot of fun to see experimentations with the cocktail form, and there is nothing more soothing than a cup of tea. This book gives you an inside look at the world of tea, describing every form of tea and educating the reader on the benefits. With tips, a glossary, and endless possible concoctions, you could never get bored with this book. Below are a few sneak peek recipes, but be sure to pick up a copy and check out the rest!
Tea is tremendously versatile, contributes to a healthy lifestyle, and has flavor elements that allow it to pair beautifully with
food and spirits. So they figured a book of cocktails would inspire everyone from mixologists to tea experts to neighborhood bbq aficionados to steep some tea, experiment, and enjoy!
This way when Aunt Marnie calls for Tea time, we can all be happy.
Watermelon Basil White Tea Margarita Slushies
2 pounds watermelon, rind and seeds removed, cut into 1-inch squares
1 tea bag or 1 teaspoon loose leaf Teatulia® White Tea
2 teaspoons honey simple syrup (page 124) 3 ounces tequila
8 basil leaves, plus more for garnish
1 ounce triple sec
Line a baking sheet with parchment paper and place the watermelon cubes on it. Cover with another sheet of parchment paper and freeze for at least 2 hours.
To make the tea, brew tea bag or loose leaf tea in 8 ounces (about 1 mug) of hot water (just off the boil) for about 3 minutes. Remove tea bag or leaves and place brewed tea in the refrigerator to chill.
Combine frozen watermelon, chilled tea, and other ingredients in a blender and blend until slushy consistency. Divide between 2 glasses, garnish with basil leaves if desired, and serve.
Ginger Tea Greyhound
1 pyramid tea bag or 1 teaspoon loose leaf Teatulia® Ginger Herbal Infusion
Coarse sugar (optional)
6–8 ice cubes
4 ounces grapefruit juice
4 ounces vodka
Fresh thyme or grapefruit wedges for garnish
To make the tea, brew tea bag or leaves in 8 ounces (about 1 mug) of boiling water for about 1 minute. Remove tea bag or leaves and place brewed tea in the refrigerator to chill.
If desired, rim the glasses with coarse sugar.
Divide the ice between 2 glasses. Add 4 ounces of the chilled tea, the juice, and vodka, and stir. If using fresh grapefruit, be sure to squeeze the juice out through a strainer to catch any seeds. Garnish with thyme or grapefruit wedges
Neem Nectar Whiskey Sour
1 pyramid tea bag or 1 teaspoon loose leaf Teatulia® Neem Nectar Tea
4–6 ice cubes
2 tablespoons honey-ginger-lemon syrup (page 126)
Juice from 1 medium lemon
3 ounces bourbon
Lemon wedges, for garnish
To make the tea, brew tea bag or leaves in 8 ounces (about 1 mug) of boiling water for about 5 minutes. Remove tea bag or leaves and place brewed tea in the refrigerator to chill.
Divide ice cubes between glasses and then add 3 ounces chilled tea and remaining ingredients to a shaker with ice, shake, and strain into glasses. Garnish with lemon wedges.
Chai Hot Buttered Rum
2 pyramid tea bags Teatulia® Chai Tea
2/3 cup dark brown sugar
1⁄2 cup unsalted butter, softened
1⁄4 cup honey
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
8 ounces spiced rum
4 cinnamon sticks (for garnish)
To make the tea, brew tea bags in 16 ounces (about 2 mugs) of boiling water for about 3 minutes.
In a medium-sized heatproof mixing bowl, blend together the brown sugar, butter, honey, cinnamon, and nutmeg. Add the rum and hot chai tea and stir until the sugar and butter mixture dissolves. Pour into 4 mugs, place a cinnamon stick in each, and serve.
And for an even sweeter peek…
BACON WRAPPED DATES WITH COCONUT CHAI DIPPING SAUCE!!!
20 medjool dates
9 bacon strips, sliced in half
1 tablespoon butter
½ can coconut milk
2 tablespoons maple syrup
2 Teatulia® Chai pyramid tea bags
1 tablespoon all-purpose flour
½ teaspoon salt
⅛ cup water
Wrap 18 dates (set two aside for use in the sauce) in bacon and skewer each with a toothpick. Place on baking sheet. Bake in preheated, 350 degree oven for 20–25 minutes or until bacon is crisp. Remove and let cool about 10 minutes before serving.
While dates are cooking, prepare sauce. Cut two dates in half. Sauté in butter until butter browns slightly. Add coconut milk, maple syrup, and tea bags. Let simmer 10 minutes. Remove from heat and take out date halves and tea bags.
Mix flour and salt in ⅛ cup cold water until dissolved. Mix with coconut chai sauce to thicken. If sauce is still runny, return to heat and simmer until thickened.
This article was updated 11.1.18