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CARMIÉN COLD BREW ROOIBOS INFUSIONS ARE REFRESHING LIFESTYLE DRINKS ON-THE-GO.
Cold Brew teas are specially developed to be used in cold water. Using cold water instead of hot water extracts more of the flavours, but slower, over time. The result? A smooth, sweeter, cleaner tasting tea.
- Cold-brewed teas taste sweet and smooth. This is because cold water extracts a different chemical balance from the tea than hot water.
- Simply add a teabag or two to your water bottle or travel cup and enjoy on-the-go.
- A hydrating, healthy alternative to sweet sugary cordials and fruit juices
ORDER NOW AND MAKE YOUR OWN COLD BREW TEAS
Carmién Apple Mint flavoured cold brew rooibos tea is a delicious burst of crisp apple flavours with a hint of mint that steeps quickly to a beautiful golden yellow.
Carmién Apricot Blossom flavoured cold brew rooibos tea is a deliciously sweet-tasting blend of apricot and fruity notes of apple, hibiscus and rosehip.
Carmién Cranberry Hibiscus flavoured cold brew rooibos tea is a refreshing, well balanced sweet-tart blend of berry flavours with dried berry and hibiscus pieces. The beautiful pink-red infusion adds to the enjoyment.
Carmién Coco Pine is a deliciously smooth, naturally sweet tasting pineapple flavoured tropical blend with coconut.
PREPARE DELICIOUS COLD BREW MOCKTAILS AND COCKTAILS AT HOME.
APPLE MINT MOJITO (Makes 1 – 250 ml)
INGREDIENTS
- 2-6 mint leaves
- 150 ml Six Hats de-alcoholised white wine blend
- (Cocktail option: add 1 shot/25ml white rum)
- 1 teabag Carmién Apple Mint Cold Brew tea
- 1 apple
- 100 ml sparkling Lemonade
- 1 lime
- Crushed ice
INSTRUCTIONS
Add 3-6 mint leaves to a glass. Add to that 3-4 slices of lime. Crush together using a swizzle stick or back of a spoon. Add 150ml Six Hats de-alcoholised white wine (cocktail option: Add 1 shot/ 25ml white rum) and 1 teabag Carmién Apple Mint Cold Brew tea. Infuse the Apple Mint teabag in the wine by stirring for 1 minute. Top with lemonade (or half lemonade half soda water for a low-calorie option). Fill glass with crushed ice and enjoy!
APRICOT COOLER (Makes 1 – 250 ml)
INGREDIENTS
- 150ml Six Hats de-alcoholised white wine blend
- (Cocktail option: 1 shot/25 ml vodka)
- 1 Teabag Carmién Apricot Blossom Cold Brew tea
- 1 Fresh orange or dried orange pieces
- 50ml Lemonade
- 50ml Soda Water
- Crushed ice
INSTRUCTIONS
Add 150ml Six Hats De-Alcoholised white wine (cocktail option: Add 1 shot/25ml vodka) and 1 teabag Carmién Apricot Blossom Cold Brew tea to a glass. Infuse the Apricot Blossom teabag in the wine by stirring for 1 minute. Top with half lemonade and half soda water. Fill glass with crushed ice and enjoy!
CRANBERRY HIBISCUS COOLER (Makes 1 – 250 ml)
INGREDIENTS
- 150ml Six Hats de-alcoholised white wine blend
- (Cocktail option: 1 shot/25 ml vodka)
- 1 Teabag Carmién Cranberry Hibiscus Cold Brew tea
- 50ml Soda Water
- 50ml Lemonade
- Crushed ice
- Lemon slices and mint leaves
INSTRUCTIONS
Add 150ml Six Hats De-Alcoholised white wine (cocktail option: Add 1 shot/25ml vodka) and 1 teabag Carmién Cranberry Hibiscus Cold Brew tea to a glass. Infuse the tea bag in the wine by stirring for 1 minute. Top with lemonade and soda water. Fill the glass with crushed ice, add a lemon slice and mint leaves, and enjoy!
COCO PINE SPRITZER (Makes 1 – 200 ml)
INGREDIENTS
- 1 teabag Carmién Coco Pine Cold Brew tea
- 30ml Coconut Syrup
- 150ml Soda Water
- (Cocktail option: add 1 shot/25ml white rum)
- Dried lemon/orange slices
- Fresh cherries/pineapple slices
- Ice
INSTRUCTIONS
Add a good handful of ice to an empty glass. For the non-alcoholic mocktail, add 30 ml coconut syrup plus 150ml Soda water. For the alcoholic cocktail, add 30 ml coconut syrup (any coconut or caramel cocktail syrup-or just add some lemonade) plus 150ml soda water plus a shot of white rum. Add either dried lemon/orange slices or fresh to garnish. Add fresh cherries or pineapple slices when in season. Enjoy!