Valentine’s Day is right around the corner, and today we offer a twist on your traditional champagne by mixing in tea. Before your mind wanders to Southern gallons of sweet tea, rest assure this is not the case. We chose to use Teavana’s Valentine’s Day “Strawberry Blush Rose” tea for a concoction of fruity berries and bubbly champagne. You can sub out another tea for this one, but stick to a lighter oolong variety. The Strawberry Blush Rose has hints of strawberries, rose buds, rhubarb, white grapes and soft vanilla.
If you are using loose-leaf tea, you’ll need to use a steeper.
1. Boil 16 ounces of water.
2. Add 1/2 cup sugar into a tea steeper and pour in water. Stir to dissolve sugar
4. Add 1/2 cup of Strawberry Blush Rosé tea.
5. Steep for 3 minutes.
6. Stain brewed tea over a pitcher.
7. Garnish 4 champagne flutes with strawberries.
8. Add 1 1/2 ounces Sparkling Rosé [750 ml. bottle] to each champagne flute.
10. Top off with 1 1/2 ounces of iced Strawberry Blush Rosé tea.
By Alexa Lampasona for the Food & More blog