Best Blueberry Tea Cocktail Recipes

Blueberry Tea Cocktail image

Provided by Allrecipes

Time 5m

Yield 1

Number Of Ingredients 3

1 fluid ounce amaretto liqueur
1 fluid ounce orange liqueur (such as Grand Marnier®)
4 fluid ounces orange pekoe tea, or more to taste

Steps:

Combine amaretto and orange liqueur in a brandy snifter or glass. Add hot tea to taste.

Nutrition Facts : Calories 212 calories, Carbohydrate 26.7 g, Fat 0.2 g, Sodium 7.4 mg, Sugar 24 g

Blueberry-Basil Iced Tea image

Provided by Food Network Kitchen

Categories beverage

Time 1h15m

Yield 6 to 8 drinks

Number Of Ingredients 0

Steps:

Bring 4 cups water to a boil with 1 cup each blueberries and fresh basil and 5 tablespoons sugar; stir to dissolve the sugar. Let cool 5 minutes. Add 12 white tea bags and steep 5 minutes. Strain through a fine-mesh sieve into a pitcher, gently pressing on the solids. Stir in 3 cups cold water. Chill. Serve over ice with blueberries and basil sprigs.

Earl Grey Tea and Blueberry Spritzer image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

6 Earl Grey tea bags
1/2 cup sugar
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
1 large bunch mint, stems and leaves roughly chopped (about 2 cups), plus 4 sprigs for garnish
2 cups blueberries
Sparkling wine, cold

Steps:

Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes.
Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes.
Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine.
To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.