National Margarita Day

Today, February 22, 2010 is National Margarita Day. What does this have to do with tea you ask? Well I found a few tea margarita recipes on the net..
Tea Margarita
For each glass, you will need:
1 lime or lemon wedge
sugar to coat rim of glasses
1/2 to 2/3 cup of strongly brewed Teavana lemon green tea frozen into 6 to 8
small ice cubes in the freezer
2 1/2 tablespoons (1 1/4 ounces) premium tequila such as Cuervo or Patron
1 tablespoon fresh lemon juice
1 tablespoon Cointreau or Grand Marnier
2 tablespoons sugar
Rub the lime wedge around the rim of an old-fashioned glass. Dip and rotate the rim in the saucer of sugar, making sure to keep the sugar on the outside. In a blender, combine the green tea ice cubes, tequila, lemon juice, Cointreau, and sugar. Blend on the pulse setting until slushy. Pour into the sugar-rimmed glass.


Virgin Pomegranate Tea Margarita

Ingredients:
6 ounces (180mL) boiling water
6 Bigelow Pomegranate Pizzazz Herbal Juice Tea Bags
1 ounce (30mL) fresh orange juice
1 teaspoon (5mL) lime juice or to taste
1 teaspoon (5mL) sugar or to taste
For a Frozen Margarita - see directions below
Ice Cubes
Orange slices for garnish

Instructions:
Boil water and pour over 6 Bigelow Pomegranate Herb Tea bags. Let steep 3-4 minutes. Remove tea bags.

Add orange juice, lime juice and sugar. Stir well. Serve warm.



To make a Frozen Pomegranate Margarita follow the above directions (using the same ingredients) instead of serving warm, chill.

Place in blender with ice cubes and blend until mixture turns to slush. Serve with an orange garnish.


Green Tea Margarita
Epicurious | January 2009
The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy by Sara Perry
Serves 1

Ingredients
1 lime or lemon wedge
Sauce of granulated sugar for coating rim of glass
1/2 to 2/3 cup strongly brewed Green Chai Spa Tea Blend , frozen into 6 to 8 small ice cubes
2 1/2 tablespoons (1 1/4 ounces) premium tequila
1 tablespoon fresh lemon juice
1 tablespoon orange liqueur, such as Cointreau
2 teaspoons sugar
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Preparation
Rub the lime wedge around the rim of an old-fashioned glass. Dip and rotate the rim in the saucer of sugar, making sure to keep the sugar on the outside. In a blender, combine the chai ice cubes , tequila, lemon juice, orange liqueur, and sugar. Blend on the pulse setting until slushy. Pour into the sugar-rimmed glass.

Variation:
For those who prefer their libations over ice, fill a sugar-rimmed old-fashioned glass one-third full of chai ice cubes . Follow the recipe for Green Tea Margarita, using the blender's pulse feature to blend the ingredients until the ice is just coarsely chopped and the mixture is frothy. Strain the mixture through a bar strainer into the prepared glass.

Read More http://www.epicurious.com/recipes/food/views/Green-Tea-Margarita

Green Chai Spa Tea Blend
Epicurious | January 2009

The Tea Deck: 50 Ways to Prepare, Serve, and Enjoy, by Sara Perry

yield: Makes 1 cup tea blend
Many teas and herbs you savor as beverages can transform your daily beauty routine into a refreshing interlude. Here are three blends made almost... more ›
Bon App├ętit

Ingredients
1/4 cup Chinese green tea leaves
1/4 cup whole green cardamom pods
1/4 cup whole cloves
3 or 4 three-inch cinnamon sticks, coarsely chopped with a heavy-duty knife
(Essential oil complement: orange)
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Preparation
In a quart-sized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks. Blow into the bag as if blowing up a balloon. Once inflated, hold the bag shut and shake until the herbs are combined. Store in an opaque glass or ceramic jar with a tight-fitting lid or cork. Give the jar a good shake to distribute the ingredients before removing any. For peak fragrance, using within six months.
Aromatic Herbal Tea Blend:
Follow the recipe for Green Chai Spa Tea Blend, using 1/3 cup dried lavender flowers, 1/3 cup dried peppermint leaves, and 1/3 cup dried peppermint leaves, and 1/3 cup dried rose petals. (Essential oil complement: rose.)
Stimulating Herbal Tea Blend:
Follow the recipe for Green Chai, using 1/3 cup dried eucalyptus leaves, 1/3 cup dried lemon balm leaves, and 1/3 cup dried rosemary leaves. (Essential oil complement: eucalyptus.)

Read More http://www.epicurious.com/recipes/food/views/Green-Chai-Spa-Tea-Blend

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