Celebrate the season with this gorgeous and satisfying tea and Champagne cocktail recipe with flavors of vanilla, fig, chai spice, and coconut.
Mix together in equal parts and use 2 full teaspoons:
Hojicha Tea Leaves
Unsweetened Shredded Coconut
Dried Fig (diced)
Chai Spices (cinnamon, cardamom, ginger, nutmeg, cloves)
3 oz. Brewed Tea Base
1 oz. Kahlua
1 tablespoon Agave Nectar
3 oz. Champagne
In a cup, place 6 oz. of room temperature water. In a tea linen or tea ball, combine all of the ingredients of the tea base. Brew in the room temperature water for 10 minutes, agitating form time to time. Remove the sachet/tea ball.
In a shaker, combine 3 oz. of the tea base, Kailua, and agave nectar. Dry-shake until the agave dissolves. Add ice to the shaker and gentry swirly to chill. Pour into a glass, add Champagne and gently swirl again.
Jennie Ripps is the founder and CEO of Owl’s Brew and sister company, Brew Lab Tea. She contributes to Huffington Post’s Taste and Healthy Living sections. Maria Littlefield is partner and President at Owl’s Brew and a partner at Brew Lab Tea. Jennie and Maria were selected as “35 under 35 Food Entrepreneurs” by the Specialty Food Association. They reside in NYC.
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