Twinings Moroccan mint tea mojito


Both Ro and I enjoy a good cuppa tea every once in a while. Mostly weekends, we try making all these different types of tea and enjoy it with some biscuits and such. I particularly love experimenting with making a macaron flavour with it, different flavours of iced tea’s with it, the occasional masala chai and our favourite the mint tea.

I received a couple of boxes of Twinings tea to review and after enjoying some with our biscuits and cakes, I decided to try something new. I had never made a cocktail with tea, and my love for everything cocktail made me try this Moroccan inspired mojito. Its such a cool recipe..i mean it combines my favourite mint tea with rum and really, what’s not to like about that?


I also absolutely love the whole Afternoon Tea idea. I find it incredibly romantic, to dress up and go to a fancy hotel for some tea. I have been wanting to throw a tea party at mine for a long time, but haven’t had the time to do it. But I did whip up some macarons for an afternoon tea-ish session with friends beginning of summer. I served them with Twinings Earl Grey (my favourite), English Breakfast and Assam tea- all great tea’s. The English breakfast makes a mean mint tea as well. But be careful to not let it steep too much, or else your mint tea is gonna taste bitter. I have wasted waaay too much tea with that mistake.

Recipe adapted from here (Makes 2 to 3 glasses)


Twinings English Breakfast- 2 bags
Boiling water- 1 1/2 cups
Cardamom pods- 20, crushed
Sugar- 3 tbsp (adjust accordingly)
Mint leaves- 10 to 15
Lemon juice- 3 tbsp
White rum- 3 oz


Into a measuring cup put in the tea bags and bruised cardamom pods.
Pour enough boiling water to make 1 1/2 cups of liquid in total.
Seep for about 2 to 3 minutes, remove the tea bags, but not the cardamom and store in the refrigerator till ready to use.
Meanwhile, muddle the mint and sugar together in a cocktail shaker and keep aside.
When ready to serve, add the tea mix to the cocktail shaker, followed by lemon juice, rum and some ice cubes.
Shake away and then pour into individual glasses, top with a sprig of mint, a lime wedge and some ice and you are good to go.


Notes: The drink was not sweet at all, so the second batch i made, I used sugar syrup (1/4 cup) instead of sugar and added it to the tea mix when it was still warm. The mint leaves were muddled on its own.
Add more rum if you want it super boozy 🙂

With thanks to Twinings for the samples

Leave a Reply

Your email address will not be published.