This tea-based concept takes the classic mojito and turns it into a mocktail you and your guests will love to drink. It’s great to serve as a welcome drink at parties. The fresh flavors of mint, chocolate and tea, combined with a little fizz and vanilla make a very sophisticated drink. You won’t miss the rum in this one!
- 1 Tablespoon Choco-Mint Truffle loose leaf tea (You may also use 2 sachets, instead)
- 8 oz water at boiling temperature
- 3/4 cup loosely packed mint leaves
- Fresh juice from 1 lime
- 1 bottle (12-oz) natural cream soda, chilled
- 16 ice cubes, or as needed, distributed in 4 tall cocktail glasses
- Steep the Choco-Mint Truffle tea in the 8 oz boiling water. Remove tea leaves and let come to room temperature. (Note: You may also chip the tea to cool it down, but this will cloud it, affecting only the look, but not the flavor!)
- Muddle the mint leaves with lime juice in a pitcher.
- Add cooled tea and chilled cream soda. Stir gently to mix.
- Serve over ice and enjoy! Yields four 8-oz or eight 4-oz drinks.
Did you know? The mojito didn’t start out with rum, but rather as a medicinal drink. in the 1500s, Sir Francis Drake landed in Havana to ransack the city for gold. His plan to do so failed, but in the process, the Mojito was born. Drake’s crew was suffering from scurvy and dysentery. He sent a small party ashore to search for remedies. They returned with a recipe from the local South American Indians for a tonic made from mint leaves with juice from sugar cane and limes. The legendary cocktail names “El Draque” using similar ingredients and rum became popular in Cuba after that time, and was supposedly named after Drake himself.