Recipes for non-alcoholic cocktails with homemade iced tea

Looking for inspiration for an original cocktail this summer? How about a new take on iced tea? For this summer, we've come up with some original recipes for non-alcoholic cocktails, also known as mocktails. We advise you to include ingredients in your mocktails that will give them the depth, length and density of flavor that make this drink a party drink. From the office to an aperitif or an afternoon snack, any occasion is a good one to try them out and adjust them to your tastes or the mood of the moment!

Spicy Summer (prepare the day before)

• In a 1 L jug, dice one apple and one organic orange. Add 75 cl cold water, 9 g (5 teaspoons) Summer Vibration tea in a filter and 1 teaspoon Piment d'Espelette (or more, depending on your taste!)
• Cover and leave at room temperature for 24 h, just long enough for the fruit to macerate like Sangria, then refrigerate.
• Remove the strainer, add 25 cl of chilled organic red fruit juice and stir.
• Serve in tall glasses, garnished with half an orange slice and ice cubes.

Spring Delight

• Brew 2 teaspoons of Rêve de femme white tea in 15 cl of simmering water (80°C). Leave to infuse for 4-5 minutes, then strain. Pour the infusion into a tall glass filled with ice cubes.
• In a shaker, mix 5 cl guava juice, 3 cl lychee juice, 1 dash agave syrup, 1 tablespoon lemon juice. Add the cold Rêve de femme tea and a teaspoon of cardamom, then pour into the glass.
• Whisk a few centilitres of soya milk with guava juice to make a mousse.
• Gently pour the mousse over the cocktail.

Matcha Tutti Frutti

• Place 2 level teaspoons of Matcha Tradition in a matcha bowl. Add 20 ml water and 20 ml soy milk. Whisk the matcha vigorously in "M" or "W" strokes (not circular) until you have a nice froth.
• Place the ice cubes in a beaker, pour in 210 ml of the exotic fruit juice, then pour the matcha on top. Two beautiful layers appear (the yellow nectar on the bottom and the green matcha on top)

The Blonde

• In a shaker, mix 190 ml of Parenthèse détente cold infusion with 4 drops of lemon juice and 2 ml of agave syrup.
• Shake vertically and horizontally for about 5 seconds.
• To get a nice froth: pour a third of the cocktail fairly quickly into a tall glass containing 60 ml sparkling apple juice, then pour it back into the shaker and finally pour it all into the tumbler.

Piña Fiesta

• In a blender, blend 130 ml cold Bollywood flush tea with 80 ml pineapple juice, 40 ml coconut milk and 2 ice cubes for around 30 seconds, until smooth and frothy
• Pour into a glass
• Decorate the rim of the glass with half a pineapple slice and sprinkle with sugar.

Don't like cardamom? Replace Bollywood flush with Sacré Ananas!

Matcha Latte

• In a blender or mixer, place 1 level teaspoon of Matcha for cooking, 150 ml rice milk, 30 ml coconut milk, 3 ice cubes and agave syrup (to taste).
• Pour into a glass and enjoy!

La Vie en Rose

A 0-waste infusion, sober and tasty!

• Infuse around 10 g (2 tablespoons, or around 30 buds) of Rosebuds in a 1 L carafe. To best release the rose aromas, infuse by "maceration": the evening before, infuse the rosebuds at room temperature. You can also infuse them in a cool place for at least 20 hours.
• The next day, collect the rosebuds used for the infusion (you can remove the blanched petals if required), and place them in an ice cube tray, add water and set aside in the freezer.
• Just before serving, pour the infusion into your glasses, add ice cubes and the Rosebud ice cubes for decoration. As well as looking good, they'll intensify your cold drink's delicate, naturally sweet taste!

The Taj Mahal

• The day before, infuse 10 g (approx. 4 level teaspoons) of our Taj Mahal blackberry & vanilla flavored black tea in a 1 L carafe
• The next day, pour 240 ml Taj Mahal cold tea into a shaker, add a few ice cubes, 4-5 raspberries, crushed mint, agave syrup (to taste) and 10 ml lemon juice
• Blend to a superb froth, serve and enjoy!

Minute iced version: you can also make minute iced tea with a hot infusion (same amount of tea for half as much water), then cool it by pouring it into a carafe filled with ¾ ice cubes.

Buchu Go

• The evening before, in a 1 L jug, cold-brew 10 g of Buchu ( about 3 tablespoons)
• In a glass, pour crushed ice, crumple 10 beautiful fresh mint leaves, add 1 to 2 teaspoons cane syrup (to your liking), 1 teaspoon lemon juice, 180 ml Buchu and 80 ml sparkling apple juice. Stir with a spoon and enjoy!