Holiday Mocktails
add some festive flare with these tea + coffee mocktails
lavender earl grey cooler
ingredients
4 Earl Grey tea bags
2 Tbsp dried lavender buds
4 cups hot water
¼ cup honey
2 cups cold water
1 cup fresh lemon juice
Ice cubes
method
Boil 4 cups of water in a kettle or pot.
Place Earl Grey tea bags and lavender buds in a large pitcher.
Pour hot water over the tea and lavender. Steep for 5 minutes.
Remove tea bags and strain out lavender buds.
Stir in honey until it dissolves.
Add 2 cups cold water and lemon juice. Mix well.
Chill in the fridge for at least 1 hour.
Serve over ice in glasses.
rosemary coffee fizz
ingredients
1 cup brewed coffee chilled
¼ cup grapefruit soda
¼ cup rosemary simple syrup (recipe below)
1 sprig rosemary (for garnish)
Ice cubes
method
To make rosemary simple syrup: In a saucepan, combine 1 cup water, 1 cup sugar, and 1 sprig of rosemary. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for 30 minutes. Strain and discard rosemary sprig.
In a glass filled with ice, combine chilled coffee, grapefruit soda, and rosemary simple syrup.
Stir gently and garnish with a sprig of rosemary and a slice of grapefruit.
