Pina Colada Mocktail Tea

$7.00

HERBAL TEA | CAFFEINE FREE | TROPICAL & CREAMY

Vacation in a cup is the whole idea, and we're not pretending otherwise. Pineapple and coconut star, with the coconut giving it a creamy body. Enough hibiscus for tartness under the fruit, so it stays bright all the way down. It drinks like something you'd order by a pool.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

rose hips, hibiscus, apple, coconut, all natural flavors, pineapple

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“Let the day hover at the rim and wait.
You’ll get to it. Sip first.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

Tales from Our Laguna Beach Shop About This Tea

When there is not enough left in the pouch for a full cup, we tell people to tip it into a water bottle to not waste it. Enough customers took that advice that plenty of them now use it as a water infusion as much as a tea. It's also the tea one of our favorite customers, Jonathan, reaches for when he wants to slow down, and he gave a bag to his mom one Mother's Day. She orders it from New Mexico now.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Herbal blends need the full boil and a long steep.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 10 to 14 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Tropical Tea

Piña Colada Tropical Spritzer

Serves 4

A vibrant, fizzy cooler pairing a hibiscus-forward Pina Colada Mocktail Tea concentrate with fresh pineapple juice and sparkling water.

Ingredients

  • 4 cups water
  • 5 tsp Pina Colada Mocktail Tea
  • 1 cup fresh pineapple juice (not from concentrate)
  • 2 cups sparkling water or club soda
  • Fresh pineapple wedges and toasted coconut flakes, for garnish

Instructions

  1. Bring the water to a boil and steep the Pina Colada Mocktail Tea for 7 to 8 minutes to pull out the deep color of the hibiscus and the full flavor of the fruit pieces. Strain and let the tea cool completely.
  2. Once chilled, stir the fresh pineapple juice into the tea concentrate. The acidity of the pineapple will harmonize with the hibiscus.
  3. Fill four glasses with ice. Pour the tea and pineapple mixture until each glass is three quarters full.
  4. Top each glass with the sparkling water to add a light, refreshing fizz.
  5. Garnish each glass with a fresh pineapple wedge and a light sprinkle of toasted coconut flakes on top.