Holidays are a great time for trying unique cocktails -- and because we know tea makes everything better, we’ve created three very special holiday cocktails that incorporate holiday teas. From smooth and velvety to sparkling and colorful to spicy and comforting, we’re sure you’ll find a tea cocktail you’ll love. Cheers!
White Christmas Toasted Almond Cocktail
- 2 White Christmas tea bags
- 2 oz. vodka
- 1 oz. Amaretto Liqueur
- 1 oz. crème de cacao liqueur
- Cream or milk
- 1 tbsp semisweet chocolate chips, melted, for rimming
- 2 tbsp chopped almonds, for rimming
- Run the rim of a cocktail glass in melted chocolate. Add the chopped almonds to a plate and run the chocolate-dipped rim of the glass through it.
- Place the glass, upside down, in the freezer or refrigerator for about 5 minutes to set.
- Brew White Christmas tea bags in warm cream or milk.
- Remove tea bags.
- Add the vodka, almond liqueur, White Christmas tea milk and crème de cacao liqueur to a cocktail shaker. Fill with ice and shake.
- Pour into prepared cocktail glass and enjoy!
Sparkling Holiday Tea Pomegranate Cocktail
- 6 oz. vodka
- 6 oz. pomegranate juice
- 6 oz. black currant juice
- 2 oz. Holiday Tea simple syrup (see below)
- Chilled Prosecco
- 1 wedge lemon for rimming
- Brown sugar for rimming
Holiday Tea Simple Syrup Ingredients (makes 1 cup):
- 1 C water
- 2 Holiday Tea bags
- 1 C sugar
- To make the simple syrup: in a small saucepan, combine the water, tea bags and sugar. Simmer for about 5 minutes until the sugar has dissolved and the liquid is golden brown. Transfer the simple syrup to a heat-proof jar and chill until ready to use. You can leave the tea bags in until the solution has cooled.
- If you want a sugar rim, swipe a lemon wedge around the top of 4 champagne glasses and then immediately press the glass into the brown sugar. Let the sugar rim dry.
- Add a few ice cubes to each glass, and in a cocktail shaker add the vodka, juices and 2 oz. of simple syrup. Shake and pour over the ice in 4 glasses, top with chilled prosecco. Serve immediately.
Gingerbread Festival Old Fashioned
- 2 oz. bourbon
- 1 oz. lemon juice
- 1 dash orange bitters
- 1-2 oz. Gingerbread Tea simple syrup (see below)
- Sparkling water, for topping
- Cinnamon and star anise, for serving (optional)
Gingerbread Festival Simple Syrup
- 4 Gingerbread Festival tea bags
- ⅓ cup real maple syrup
- 1 tsp vanilla extract
- To make the Gingerbread Festival simple syrup: in a medium pot, bring 1 cup water to a boil. Remove from the heat, add the Gingerbread Festival tea bags, cover and steep for 10-15 minutes. Remove the tea bags and add the maple syrup. Bring to a boil over high heat. Boil 3-4 minutes, then remove from the heat. Stir in the vanilla. Let cool. Can be kept in the fridge for up to 2 weeks.
- In a cocktail shaker combine the bourbon, lemon juice, orange bitters and 1 oz. of the Gingerbread Festival syrup. Shake to combine.
- Strain into a glass with a large ice cube. If desired, top with sparkling water. Garnish with cinnamon and star anise.