Here are some recipes for keeping cool this Holi!
Blood Orange Mocktail
Ingredients
- 1 cup Blood Orange Tea, brewed and cooled
- ½ orange, freshly squeezed
- 2-3 slices orange for garnish
- 1 sprig thyme
- ice
Instructions
- Add the juice from half an orange into a jug.
- Add the brewed Blood Orange Tea.
- Sweeten as per taste
- Pour the mixture over a glass filled with ice and garnish with slices of orange and sprig of thyme.
Mangotini
Ingredients
- 1 cup Mango Dolce Tea, brewed and cooled
- 30 ml mango puree
- A squeeze of fresh lime juice
- Mango for garnish
- Crushed Ice
Instructions
- Fill the shaker with ice. Add all the ingredients including the brewed Mango Dolce Tea and shake vigorously. Sweeten as per taste.
- Strain into the glasses. Garnish with fresh mango and serve.
Berry Spritzer
Ingredients
- 1 cup Berries Burst Tea, brewed and cooled
- 1/4 Cup Blackberries, about 6
- 2 tablespoons simple syrup
- 1 teaspoon Lemon Juice
- 3 measures (90ml) Club Soda
- Ice
- Mint and Blackberry for garnish
Instructions
- Place the blackberries and lemon juice in a cup and muddle until berries are broken down.
- Mix in the simple syrup into the mashed berries.
- Next, mix in the brewed Berries Burst Tea and gently mix everything with a spoon.
- Fill the glass with ice. Top drink off with club soda. Garnish with mint and blackberry.
Black Tea Jelly (Part 1 of Recipe)
Ingredients
- 1 cup brewed Darjeeling Excelsior Tea
- 1 1/2 teaspoon unflavored gelatin
- 2 teaspoons sugar
- 2 tablespoons of water
Instructions
- Sprinkle gelatin over 2 tablespoons of water. Add sugar and stir.
- Add the brewed Darjeeling Excelsior Tea. Stir until gelatin and sugar dissolve completely.
Pour tea mixture into moulds or a tray. Chill in the refrigerator until set, about 30 minutes to an hour. - Remove jelly from moulds or cut set jelly from the tray into cubes.
Iced Tea Latte (Part 2 of Recipe)
Ingredients
- ½ cup milk (any kind)
- 1 cup of water
- 2 teaspoons Darjeeling Excelsior Tea
- 1 tablespoon sugar
- ¼ cinnamon stick
- 1-star anise
- 3 cardamom pods
- 3 whole cloves
- ½ teaspoon ground nutmeg
- Dash of ground ginger
- Few black peppercorns
- Darjeeling Excelsior Tea Jelly Cubes
- Ice cubes
Instructions
- Crush the whole spices in a mortar and pestle.
- Brew the Darjeeling Excelsior Tea in water with the crushed spices and sugar. Simmer on low heat for 10 minutes.
- Strain out the tea leaves and spices and discard. Let cool and then put the chai concentrate in the refrigerator for about an hour to chill.
- To serve, fill a cup halfway with ice and add the Darjeeling Excelsior Tea Jelly Cubes. Pour chai concentrate halfway. Add the milk and serve.
Champagne with Silver Linings Tea Jelly
Ingredients
- 1 cup brewed Silver Linings Tea
- 1 1/2 teaspoons unflavored gelatin
- 2 teaspoons sugar
- 2 tablespoons of water
- 250 ml non-alcoholic champagne or non-alcoholic sparkling wine
Instructions
- Sprinkle gelatin over 2 tablespoons of water. Add sugar and stir.
- Add the brewed Silver Linings Tea. Stir until gelatin and sugar dissolve completely.
Pour tea mixture into moulds or a tray. Chill in the refrigerator until set, about 30 minutes to an hour. - Remove jelly from moulds or cut set jelly from tray into cubes.
- To serve, fill champagne flutes with cold non-alcoholic champagne or non-alcoholic sparkling wine and add the Silver Linings Tea Jelly.
Iced Jasmine Tea Lemonade
Ingredients
- 1 cup Jasmine Pearl Tea, brewed and cooled
- ¼ cup lemon juice (about 1 large lemon)
- 1 tablespoon sugar
- Ice
- Lemon peel for garnish
Instructions
- Add the brewed Jasmine Pearl Tea, freshly squeezed lemon juice and granulated sugar into a jug and mix.
- Fill a glass with ice and pour the Jasmine Tea Lemonade into the glass.
- Garnish with lemon peel and serve
