Mocktails with tea, four new recipes to make at home!

What’s the difference between a cocktail and a mocktail? The first contains alcohol, the second is alcohol free, hence the name – it’s sometimes also called a virgin cocktail. In the absence of alcohol, we recommend you use ingredients that give depth to your mocktails, a long-lasting density of flavours that will make this drink a party drink! Whether you use teas or plants, take a look at our latest à la carte recipes from the Tea House in Alsace and watch the video for those who simply want to make a homemade iced tea!

Matcha Latte

In a blender or mixer, mix a level teaspoon of Matcha for cooking, 150ml of rice milk, 30ml of coconut milk, 3 ice cubes and agave syrup (to taste).

Pour into a glass and enjoy!

La Vie en Rose

Infuse about 10g (2 tablespoons or about 30 buds) of Boutons de rose  in a 1 litre carafe. To fully release the rose fragrances, make a « maceration »the day before by infusing the rosebuds at room temperature. You can also infuse them in the fridge for at least 20 hours.

The next day, take out the rosebuds that have been used for the infusion (you can remove the blanched petals if necessary), and place them in an ice cube tray, add water and set aside in the freezer.

When ready to serve, pour the infusion into glasses, add ice cubes and Rosebud ice cubes for decoration. Not only will they look beautiful, they will intensify your cold drink with a delicate, naturally sweet taste!

A zero waste infusion that’s non-alcoholic and delicious 😊

The Taj Mahal

The night before, infuse 10g (about 4 level teaspoons) of our  Taj Mahal blackberry & vanilla flavoured black tea in a 1 litre carafe.

The following day, pour 240 ml of cold Taj Mahal tea into a cocktail shaker, add a few ice cubes, 4-5 raspberries, crushed mint leaves, agave syrup (to taste) and 10ml of lemon juice.

Shake to produces a superb froth, serve and enjoy!

Instant iced version: you can also make instant iced tea with a hot infusion (using the same amount of tea with half the amount of water), then cool it by pouring it into a carafe three-quarters full with ice cubes.

Buchu Go

Cold infuse 10g of  Buchu (about 3 tablespoons) in a 1 litre jug overnight.

Fill a glass with crushed ice, crush 10 fresh mint leaves, add 1 to 2 teaspoons of cane syrup (to taste), 1 teaspoon of lemon juice, 180ml of  Buchu and 80ml of sparkling apple juice. Mix with a spoon and enjoy!

For more of a kick, try a cocktail version with alcohol: reduce the ice cubes by half, and add 40 to 60ml of white rum*.

Blushy Fruits

Have you ever tried the frozen version of  Blushy Fruits ?

This hibiscus and rooibos tisane with blueberry and strawberry flavours makes a delicious cold herbal tea, with an intense red colour that all ages will enjoy! There are two easy ways to make this homemade iced herbal tea: 

• Ahead of time as a cold infusion: place the herbal tea in a covered jug and leave in the fridge overnight to drink the next day.
• At the last minute as a hot infusion: heat the water to 95° C, allow to brew for for five to 10 minutes, fill a jug with ice cubes, pour over the herbal tea and it’s ready!

*Alcohol abuse is dangerous for your health, consume in moderation.