LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
2
6 HR(S) OR OVERNIGHT
15 MINS
6 HR(S) OR OVERNIGHT
INGREDIENTS
2 cans (200ml each) Schweppes Indian Tonic Water No Sugar
2 rooibos tea bags
12 fresh mint leaves, plus extra for the garnish
2 shots (30ml each) tequila
Serving suggestion:
Healthy snack platter
METHOD
1. Refrigerate the cans of Schweppes Indian Tonic Water No Sugar to ensure they are ice cold for serving.
2. Steep the rooibos tea bags in 1 cup of boiling water until fragrant, about 2 minutes. Allow to cool. *Chef’s TIp: If you prefer sweeter tea, add a teaspoon of honey to the rooibos while steeping. 3. Using a muddler, muddle the mint leaves for about 1 minute to extract the minty flavour. *Chef’s Tip: No muddler, no problem; use the back of a wooden spoon instead!
4. Spoon ½ a teaspoon of the muddled mint leaves into each hole of a 12-hole ice cube tray.
5. Evenly pour the cooled rooibos tea into each of the ice tray holes and place into the freezer for about 5 hours or overnight for best result.
6. When the ice cubes are frozen solid, remove from the ice tray and place into a large resealable bag. Seal the bag and use a rolling pin to lightly bash the ice cubes until finely crushed.
7. Divide the rooibos flavoured crushed ice between the two glasses. Pour a shot of tequila into each glass and top up with the chilled Schweppes Indian Tonic Water No Sugar.
8. Garnish each drink with a mint leaf, serve immediately alongside a snack platter and ENJOY! *Chef’s Tip: Leave out the tequila to make this a zero sugar mocktail.
Proudly South African Tea-quila
LEVEL:
EASY
SERVES:
2
TOTAL TIME:
6 HR(S) OR OVERNIGHT
PREP TIME:
15 MINS
COOK TIME:
6 HR(S) OR OVERNIGHT
Proudly South African Tea-quila
INGREDIENTS
2 cans (200ml each) Schweppes Indian Tonic Water No Sugar
2 rooibos tea bags
12 fresh mint leaves, plus extra for the garnish
2 shots (30ml each) tequila
Serving suggestion:
Healthy snack platter
METHOD
1. Refrigerate the cans of Schweppes Indian Tonic Water No Sugar to ensure they are ice cold for serving.
2. Steep the rooibos tea bags in 1 cup of boiling water until fragrant, about 2 minutes. Allow to cool. *Chef’s TIp: If you prefer sweeter tea, add a teaspoon of honey to the rooibos while steeping. 3. Using a muddler, muddle the mint leaves for about 1 minute to extract the minty flavour. *Chef’s Tip: No muddler, no problem; use the back of a wooden spoon instead!
4. Spoon ½ a teaspoon of the muddled mint leaves into each hole of a 12-hole ice cube tray.
5. Evenly pour the cooled rooibos tea into each of the ice tray holes and place into the freezer for about 5 hours or overnight for best result.
6. When the ice cubes are frozen solid, remove from the ice tray and place into a large resealable bag. Seal the bag and use a rolling pin to lightly bash the ice cubes until finely crushed.
7. Divide the rooibos flavoured crushed ice between the two glasses. Pour a shot of tequila into each glass and top up with the chilled Schweppes Indian Tonic Water No Sugar.
8. Garnish each drink with a mint leaf, serve immediately alongside a snack platter and ENJOY! *Chef’s Tip: Leave out the tequila to make this a zero sugar mocktail.