Spring Convergence Happy Hour Mocktail Tea

Apr 18

I created this blend when I was looking for a way to have something delicious and beautiful to drink socially when I wanted a LOW or NO ABV (Alcohol By Volume) beverage. It's full of flowers ( hibiscus & lavender) & leaves (tulsi & lemon balm), ruby in color and tart. A friend and amazing artist, Paula Morales, suggested the final touch of a cinnamon stick which she remembered being added to hibiscus blends in Guatemala.

The recipe can be scaled up or down depending on your need. I give the ingredients in parts so that whatever unit of measure you choose will work. All ingredients are dried.

SPRING CONVERGENCE MOCKTAIL TEA

1 PT LAVENDER FLOWERS

1 PT LEMON BALM

1 PT TULSI ( HOLY BASIL)

1.5 PT HIBISCUS FLOWERS

I CINNAMON STICK

Blend all the dry ingredients in a bowl with a spoon or clean hands so that everything is evenly distributed.

Use 1 Tbsp Tea Blend/ 8oz Water. I make 8 Cups at a time ( = ½ C Tea Blend) and use a whole Cinnamon stick. You may want to break the stick into smaller pieces if you make less.
Use a muslin tea bag, tea ball or just let the mixture float in the water and strain it out at the end.
You can make it as a Sun Tea using room temp water and letting the jar sit in a sunny window for 4+ hours or start the brewing off with 25% boiling water and the balance room temp water. I often make it when I go to bed, let it brew overnight so that it's ready the next day.
Hibiscus is tart (lots of Vit C) so you may want to add a sweetener of choice. I use a couple of drops of Stevia.

You can make this a head a couple of days and keep in the fridge. Serve in a beautiful glass over ice or room temp. If you like, add a splash of white or rose wine. Definitely add garnishes of edible flowers, citrus etc to your hearts delight.