Mojitea Food
MOJI-TEA
A refreshing drink on a hot summer day. Add club soda and some rum for an adult-only version! Great to make up a few batches ahead of time and keep in the fridge for large gatherings. It goes quickly! Garnish punch bowl with mint, lemon, and lime slices if desired.
Provided by Melissa
Categories Iced Tea
Time 2h30m
Yield 10
Number Of Ingredients 9
Steps:
- Place tea bags and mint sprigs in a large heat-proof measuring cup. Pour boiling water over tea bag mixture and cover measuring cup with a small plate. Steep tea until desired strength is reached, 15 to 20 minutes. Pour steeped tea through a strainer into a large mason jar, squeezing excess liquid from tea bags. Discard mint and tea bags.n
- Stir sugar into tea until dissolved; add lemon juice, lime juice, and vanilla extract. Stir cold water into tea mixture. Place lid on the jar and refrigerate until completely chilled, 2 hours to overnight.n
- Fill a punch bowl or drink dispenser with ice and add tea.n
Nutrition Facts : Calories 82.7 calories, Carbohydrate 21.5 g, Fiber 0.1 g, Protein 0.2 g, Sodium 4.6 mg, Sugar 20.3 g
MOJITA
"The mojito (mo-hee-toe) was concocted in the 17th century by Sir Francis Drake. While crusading around the Caribbean when his stock of whiskey ran dry (which he always drank with mint and a little sugar water), Sir Francis substituted rum for his whiskey and the mojito was born." Officially, however, Cuba claims to have invented the mojito in the teen years of the 20th century. It was one of Ernest Hemingway's favorite libations when he visited La Bodeguita in Havana. This recipe is from "The Florida Keys Cookbook"
Provided by kitty.rock
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place lime wedges and mint leaves in a pint glass.
- Muddle with the handle of a wooden spoon for 30 seconds.
- Add simple syrup and white rum.
- Fill glass with ice and top off with club soda.
- Shake or stir gently.
- TO MAKE SIMPLE SYRUP:.
- In a small saucepan, combine 2 parts sugar to 1 part water.
- Heat until sugar is dissolved.
- Cool before using (this keeps in the refrigerator for 1-2 weeks).
- For a fruity twist to your mojito, use flavored rum, such as mango, banana, or pineapple.
- NOTE: Muddle means to simply bruise or gently pound the limes and mint leaves to release their juices and essence. You can buy a muddler, which looks like a tiny baseball bat or billy club, at any good restaurant store.
SWEET TEA MOJITO
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher; add the juice of 3 limes, 1 1/2 cups light rum, 1 cup cold water and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon; chill. Serve over ice with lime and more mint.
MOJITEAS
Based off my mint tea punch recipe, this is a quick and easy way to make an adult pitcher drink that is wonderful for those hot summer nights! The mint and rum make this cocktail reminiscent of a mojito, but the tea and juices give it an added twist! Add more rum to make it stronger, or reduce the kick by adding less rum and more cold water. It's a versatile, refreshing, and above all, easy drink to make. Serve over ice, and garnish each glass with orange and lemon slices and a sprig of mint. Enjoy!
Provided by Mc Coy
Categories Rum Drinks
Time 4h13m
Yield 8
Number Of Ingredients 8
Steps:
- Place tea bags and mint sprigs into a large pitcher. Pour in boiling water; steep for 8 to 10 minutes. Remove tea bags and mint; before discarding, squeeze excess tea back into pitcher. Stir in sugar until dissolved; add orange juice and lemon juice. Pour in cold water and rum. Refrigerate at least 4 hours to overnight.n
Nutrition Facts : Calories 178.3 calories, Carbohydrate 29.1 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 6.1 mg, Sugar 27.8 g
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MOJI-TEA RECIPE | RACHAEL RAY
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4.7/5 (6)Author Rachael RayCuisine AmericanDifficulty Easy
- Bring 1 quart of water to a boil, turn the heat off and add the tea bags and let steep until cool. Place the sugar and 1 cup of water in a sauce pot over high heat, bring up to a boil to dissolve the sugar and then turn off the heat, allow to cool.
- Place the mint springs in a large pitcher, add the cooled sugar water and cooled tea along with the lime juice, stir to smash around the mint in the liquids. Pour over ice and serve.
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