Divine Tea Infusion
The infusion can be done using a large mason jar or thermos and fine mesh tea infuser.
Combine 2 tbsp either, loose leaf black, earl grey, orange pekoe or crème divine tea and fill your mason jar (32 oz) with hot water.
Add 1/4 cup sugar, stir.
Let steep and cool in the fridge for at least an hour or overnight before removing your mesh infuser.
Orange-Basil Cream Egg “The Divine”
In a martini shaker, tear and prune 5-7 fresh basil leaves. You can prune them lightly using your finger tips or muddle them.
Add 5-6 large ice cubes
1/2 cup orange San Pellegrino
3/4 cup tea infusion
1 tbsp egg whites (this creates a beautiful bubbly top)
Cover and shake vigorously for 45 seconds.
Strain and pour into a short glass or coupe of choice and serve immediately.
Bonus: Notice how the tea infusion resembles a sweetened iced tea? You can do this with any of your favourite teas. It’s wonderful in the summertime to have a jug of homemade iced tea at the ready.
This mocktail is smooth, complex and will leave you wanting more.
She is Divine.