Proudly South African Tea-quila
Hands-on time: 15 minutes
Hands-off time: 6 hours or overnight
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
Healthy snack platter
Refrigerate the cans of Schweppes Indian Tonic Water No Sugar to ensure they are ice cold for serving.
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.
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!
Spoon ½ a teaspoon of the muddled mint leaves into each hole of a 12-hole ice cube tray.
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.
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.
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.
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.
Planning to try this?
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