Holi mocktail recipes by The Hillcart Tales

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Delicious mocktails from The Hillcart Tales

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
Sweet and orangey!

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
The refreshing Mangotini

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
Berry berry lemony!

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
Black Tea Jelly: Brewing a strong one!

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
That’s your silver lining!

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
Brew it, cool it, have it

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

 

 

 

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