DRY JANUARY
TEA MOCKTAILS
Discover alcohol-free tea cocktail recipes
to accompany you throughout the month
Discover alcohol-free tea cocktail recipes
to accompany you throughout the month
ROUGE BOURBON LATTE
Ingredients for 1 cocktail:
• 1 Rouge Bourbon® rooibos muslin tea sachet
• 10 cl water
• 10 cl milk (cow’s milk or oat milk)
• Some shaved chocolate
• 2 handfuls of ice cubes
Instructions:
1. Infuse one muslin of 'Rouge Bourbon' rooibos tea for 7 minutes, in simmering water (95°C).
2. While the tea is infusing, heat up the milk then shake it vigorously to make it foam.
3. In a glass filled with ice cubes, pour in the Rouge Bourbon infusion then incorporate the milk.
4. Sprinkle some chocolate shavings on top and enjoy.
This recipe can be prepared with other teas with vanilla notes:
- Vanille des Iles
- Vanille Orchidée Rouge
- Black Orchid®
ROUGE BOURBON LATTE
Ingredients for 1 cocktail:
• 1 Rouge Bourbon® rooibos muslin tea sachet
• 10 cl water
• 10 cl milk (cow’s milk or oat milk)
• Some shaved chocolate
• 2 handfuls of ice cubes
Instructions:
1. Infuse one muslin of 'Rouge Bourbon' rooibos tea for 7 minutes, in simmering water (95°C).
2. While the tea is infusing, heat up the milk then shake it vigorously to make it foam.
3. In a glass filled with ice cubes, pour in the Rouge Bourbon infusion then incorporate the milk.
4. Sprinkle some chocolate shavings on top and enjoy.
This recipe can be prepared with other teas with vanilla notes:
- Vanille des Iles
- Vanille Orchidée Rouge
- Black Orchid®
ROUGE BOURBON®
Red tea naturelly theine-free, mellow French vanilla taste
TOKYO MOJITO
Ingredients for 1 cocktail:
• 1 measuring lid (10g) of Tokyo Mojito®
• 1.5 liters of spring water
• 1 handful of shaved ice
• Mint and dried citrus for decoration
Instructions:
1. Put one full measuring lid (10g) of Tokyo Mojito tea in a Filter-Envelope®.
2. Make sure to close the sides of the Filter-Envelope®.
3. Leave it in the water to infuse, in the fridge, for at least 1 hour.
4. Pour over shaved ice in a large glass, decorate with the mint and citrus, and voilà !
This recipe can be prepared with other teas with mint notes:
- Casablanca®
- Thé au Sahara®
- Année du Serpent®
TOKYO MOJITO
Ingredients for 1 cocktail:
• 1 measuring lid (10g) of Tokyo Mojito®
• 1.5 liters of spring water
• 1 handful of shaved ice
• Mint and dried citrus for decoration
Instructions:
1. Put one full measuring lid (10g) of Tokyo Mojito tea in a Filter-Envelope®.
2. Make sure to close the sides of the Filter-Envelope®.
3. Leave it in the water to infuse, in the fridge, for at least 1 hour.
4. Pour over shaved ice in a large glass, decorate with the mint and citrus, and voilà !
This recipe can be prepared with other teas with mint notes:
- Casablanca®
- Thé au Sahara®
- Année du Serpent®
TOKYO MOJITO
Iced green tea with natural aromas of yuzu, mint & lime
ROSE & PAMPLEMOUSSE
Ingredients for 1 cocktail:
• 1 teaspoonful Rose d'Amour® tea
• 20cl spring water
• 2 tablespoons of grapefruit syrup
• 2 handfuls of ice cubes
• A zest of orange for decoration
Instructions:
1. Infuse the tea at 95°C for 5 minutes.
2. Add the grapefruit syrup.
3. Drop in the ice cubes.
4. Decorate with the zest before enjoying.
This recipe can be prepared with other teas with rose fragrances:
- Rose d'Himalaya®
- Rose Tudor®
- Blanc & Rose®
ROSE & PAMPLEMOUSSE
Ingredients for 1 cocktail:
• 1 teaspoonful Rose d'Amour® tea
• 20cl spring water
• 2 tablespoons of grapefruit syrup
• 2 handfuls of ice cubes
• A zest of orange for decoration
Instructions:
1. Infuse the tea at 95°C for 5 minutes.
2. Add the grapefruit syrup.
3. Drop in the ice cubes.
4. Decorate with the zest before enjoying.
This recipe can be prepared with other teas with rose fragrances:
- Rose d'Himalaya®
- Rose Tudor®
- Blanc & Rose®
ROSE D'HIMALAYA®
Amazingly rosy Darjeeling black tea
PIÑA COCADA
Ingredients for 1 cocktail:
• 30g Cocada de Colombia tea
• 10cl sugar cane syrup
• 1/2L spring water
• 6cl coconut milk
• 10cl pineapple juice
• 3 ice cubes
• 1 slice of pineapple for decoration
Instructions:
1. Infuse the Cocada de Colombia tea in 1/2L of hot water for 30 minutes.
2. Add the sugar cane syrup and mix together.
3. In a shaker, add 2 tablespoons of the Cocada de Colombia tea syrup mixture along with the coconut milk, the pineapple juice and the ice cubes.
4. Shake well and serve with fresh pineapple.
This recipe can be prepared with other teas with exotic fruit notes:
- Noix de Coco Velours
- Sweet Shanghaï®
- Véranda
PIÑA COCADA
Ingredients for 1 cocktail:
• 30g Cocada de Colombia tea
• 10cl sugar cane syrup
• 1/2L spring water
• 6cl coconut milk
• 10cl pineapple juice
• 3 ice cubes
• 1 slice of pineapple for decoration
Instructions:
1. Infuse the Cocada de Colombia tea in 1/2L of hot water for 30 minutes.
2. Add the sugar cane syrup and mix together.
3. In a shaker, add 2 tablespoons of the Cocada de Colombia tea syrup mixture along with the coconut milk, the pineapple juice and the ice cubes.
4. Shake well and serve with fresh pineapple.
This recipe can be prepared with other teas with exotic fruit notes:
- Noix de Coco Velours
- Sweet Shanghaï®
- Véranda
COCADA DE COLOMBIA
Colombian Black Tea, fashioned in the heart of the Andes
