Tea-Infused Vodka + Six Inspired Cocktails

With summer right around the corner, the days of sipping sweet cocktails in the sun are soon upon us.  Now I love a delightful libation {or two} myself, but I am not a fan of the added sugar and empty calories that comes with imbibing.

Enter Tea-Infused Vodka.

spices and tea

So delightful and flavorful, you can, without question, slash that simple syrup, sip, and say, “ahhhhhhh.”

Tea-Infused Vodka

peach mint vodka

Here’s what you need to get started:
+ High quality Vodka {Costco-sized Skyy is what I used}, approx. 300 ml per Mason Jar.
+ 6 mason jars {buy here}
+ Loose leaf or bagged tea + add-ins.
+ 3 days of brewing time.
+ Fine mesh strainer.

Green Tea // Cucumber + Orange + Mint

loose leaf green tea

+ 1 Tbs loose leaf green tea
+ 1/3 cucumber, sliced
+ 1/2 orange peel
+ handful of mint leaves

 Cocktail Suggestion:  Cucumber Orange Spritzer – Serve 1 1/2 oz tea-infused vodka over ice + 1 cup seltzer and a squeeze of lime, float a thin cucumber slice on top and garnish with an orange twist.

orange cucumber mint green tea



Chai Tea // Orange + Cinnamon + Vanilla Bean


+1 Tbs loose leaf Chai Tea
+ 1/2 orange peel
+ 2 cinnamon sticks
+ 1 vanilla bean pod

Cocktail Suggestion:  Hot Chai Tea Toddy – Serve 1 1/2 oz tea-infused vodka + 1 cup hot water with a squeeze of orange.


Black Tea // Habenero + Garlic

black tea garlic habenero

+ 1 Tbs loose leaf black tea
+ 3 small habenero peppers
+ 5 garlic cloves

Brew Time: 2-3 days, depending on how spicy you like it.

Cocktail Suggestion:  The Perfect Bloody Mary –  Serve 1 1/2 oz tea-infused vodka over ice + 3/4 cup V8, a dash of worcestershire, dash of hot sauce, squeeze of lemon, and salt and pepper to taste. Garnish with a celery stalk and stuffed olives.

black tea garlic habenero


White Tea // Strawberry + Rhubarb + Vanilla + Mint

strawberry rhubarb vodka

+ 1 1/2 Tbs White Tea
+ 4 whole strawberries
+ 1/4 rhubarb stalk
+ 1 vanilla bean pod
+ handful of mint leaves

Cocktail Suggestion:  The Strawberry Shortcake  – Serve 1 1/2 tea-infused vodka over ice + 1 cup vanilla seltzer.  Garnish with a sliced strawberry and mint.


strawberry rhubarb vodka


Lavender Tea // Lemon + Mint

lavender lemon mint vodka

+ 1 Tbs lavender tea
+ 1 Tbs loose garden lavender
+ 1 lemon rind
+ handful of mint leaves

Cocktail Suggestion:  Lemon Lavender Spritzer – Serve 1 1/2 oz tea-infused vodka over ice + 1 cup seltzer water and a squeeze of lemon.  Garnish with a lemon twist and mint.


Peach and Ginger Tea // Peach Slices + Mint

peach mint tea

+ 1 peach oolong tea bag
+ 1 ginger tea bag
+ 1/2 peach, sliced
+ handful of mint leaves

Cocktail Suggestion:  White Peach Sangria – In a large pitcher, add 1 cup tea-infused vodka + one bottle sweet white wine {Moscato or Reisling works great}, 1 sliced peach, 1 sliced apple, and 1/2 cup grapes, halved.  Let chill for at least 2 hours before adding 2 cups chilled seltzer water and serve.


infused vodka

peach  mint tea vodka


Did you know that vodka is just as good as a stress reliever as red wine?  Science proved it.

And did you know tea contains boat-loads of antioxidants?  If you hadn’t heard, antioxidants are those awesome compounds that fight against free-radicals that contribute to aging, cancer, and other chronic disease.

I’m not saying that drinking tea-infused vodka will help cure cancer, unclog your arteries, or make you look 10 years younger… but it will certainly taste refreshingly delicious, save you calories, and at the least, make for a fun summer afternoon!

Recipe ReDux InLinkz Link-Up


Aspiration {Inspiration} :: Worth It?

Yesterday I attempted to make quinoa flour.

Score on finding this huge bag at Costco – Quinoa for everyone!

The directions I found online were simple enough.

Take 2 C quinoa…

Toast it for 5 minutes on medium heat…

Stop after you hear popping for about 2 minutes.  Remove and process until flour consistency.

This looks pretty flour-y, wouldn’t you say?

Gossip Girl reference, anyone?

First of all, my quinoa never really made a popping sound, and I had the damn thing cooking for over 15 minutes!

Second, my baby food processor, could not get the quinoa chopped small enough.   I read later if you sift the flour, while processing you can get the good stuff out, and focus on the stubborn pieces.

Worth it?

Next time I want to make pizza, I will spend the absolutely ridiculous price for pre-made quinoa flour, because now I see it’s totally worth it.

So where am I going with all of this?

With my recent realization that I can actually make {and not ruin} my own homemade oat flour and cashew butter, I’ve also discovered, how easy and quick they are create. Plus, I feel better about eating them.  SO, I think I’m going to give the whole DIY thing a bit of a go this summer.

I eat a ton of whole foods, but I’d like to try my hand at making homemade versions of the processed foods I frequently consume:

  • Yogurt
  • Bread
  • Jam
  • Cream cheese
  • Hummus
  • Salsa
  • Pasta
  • Dried Fruit
  • Salad dressings


Some things ABC News recommends you consider passing up in the grocery, for your own homemade version based on their own cost-benefit analysis.

  • Hummus: homemade (1 C), $0.85 // store-bought, $3.10
  • Guacamole: homemade (1 C), $1.50 // store-bought, $4.50
  • Potato chips: homemade, $0.80 // store-bought, $1.30
  • Loaf of bread: homemade, $1.00 // store-bought, $4.39


I’m curious to see ‘is it worth it?’  based on ease of preparation and the cost to do so.

Obviously, quinoa flour did not make the worth it list.

So keep an eye out.

I feel a new series coming on!

Over and Out.