Bubbly, fruity and delicious. This beautiful tea cocktail is very easy to make and I assure you, it will wow your friends! I’ve been having it for brunch on hot days, just perfect. It doesn’t overpower the Champagne but it gives it a sweet, fruity flavor.
This mimosa tea cocktail is not exactly made with tea, but a fruit tisane. For those of you who might not know, tea only comes from Camellia Sinensis plant. The different tea types are White, Yellow, Green, Oolong, Black and Pu-erh. Everything that’s not those types of teas is a tisane/herbal infusion. Pure fruit tea is an example of a tisane. Now that this has been cleared up, I will (wrongly) keep saying fruit tea for this post just for simplification purposes.
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Although I call it fruit tea, it doesn’t have any caffeine because it doesn’t contain real tea. Fruit tea is naturally sweet and healthy, it contains vitamin C, antioxidants and supports the immune system. It can safely be enjoyed by kids and pregnant women as long as you don’t drink huge amounts of it (still, during pregnancy always check with your health practitioner). Enjoy it hot or cold!
For this tea cocktail, it’s ideal to use a fruit tea with strong fruit flavors because we’ll be using it to make a light simple syrup. I recommend you to go for berries or tropical fruit teas like Tropical Harvest, Maui Mango, Sweet Berry Compote, or any other fruit tisane you like that has a strong fruit flavor.
The ingredient list is short- fruit tea, sugar, water and a sparkling wine or Champagne. With the fruit tea, sugar and water we’ll make a simple syrup that will add sweetness and color to this tea cocktail, and then just add the sparkling wine to fill. Depending on the fruit tea you choose, you can decorate with strawberries, mangos, pineapples, or top with blueberries, etc.
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Tea has been used for a while to make novelty cocktails and has been on the rise lately. The most common way to use tea in a cocktail is as a concentrate, but it can also be used to make a simple syrup which will also add flavor and sweetness to the cocktail or by cold-brewing tea in alcohol (watch how it’s done here).
A tip for when making a tea concentrate for a tea cocktail is to increase the amount of tea leaves to infuse rather than increase the brewing time, unless specifically instructed. You don’t want the concentrate to be bitter, just strong. Also, always follow the suggested brewing temperatures for each tea type.
This recipe uses a fruit tea simple syrup, which requires some planning and time to prepare, but it’s totally worth it! To make the simple syrup you’ll need some tools & equipment:
– Measuring cup -> I love this particular set because it’s all you need in one. Space saver too!
– Small pot
– Funnel -> This set comes with a removable strainer and it’s perfect for making cold-brewed tea.
– Glass jar
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This tea Mimosa is perfect for brunch, afternoon drinks or anytime, really! It would be great for parties too because the coloring makes it such an attractive drink, and I especially like that the color is natural and comes from the fruit tea.
Here are some options of fruit teas that you can use to make this Mimosa tea cocktail:
– Tealyra – Tropical Harvest
– Tiesta Tea – Maui Mango
– Tealyra – Sweet Berry Compote
– T2 Tea – Fruitalicious
– Rishi Tea – Hibiscus Berry
- 1 cup Water
- 1 cup Sugar
- 3 tbsp Fruit Tea (Tisane)
- Sparkling Wine or Champagne
- Mix the water, sugar and fruit tea in a small pot. Bring to a boil, mixing to making sure the sugar is dissolved.
- Let boil for 5 minutes and turn off the heat. Cover the pot and let steep for 45 min to 1 hour.
- Strain the fruit tea and pour the syrup in a glass container. Wait for it to cool down. Store in the fridge and let chill for about 2 hours before using.
- Add 2-3 tbsp of the fruit tea syrup to a Champagne glass or flute.
- Tilt the glass slightly to add the sparkling wine or Champagne over the syrup, pouring slowly to get the 2-color effect.
- Mix and take a sip!
I hope you enjoy this recipe and make it a lot! If you do, please tag me on Instagram (@teacachai) when sharing.