THE ART OF CREATE WITH TEA

INGREDIENTS AND RECIPE (per serving)

• Champagne, Prosecco, Crémant or Cava 6cl to cl
• Choc & Pop Infusion, black tea with chocolate 2cl to 4cl
• Agave syrup (2 to 4 spoons in the infusion)

Preparation of the infusion (for 5 glasses of champagne)
3 teaspoons for 200 ml of water
Cold infusion: let it infuse for 4 to 6 hours at room temperature. At the end of the infusion, add 2 to 4 spoonfuls of agave syrup.

INGREDIENTS AND RECIPE (per glass)

• Prosecco 5cl
• Midnight Treasure Infusion, Apple - Verbena Infusion 3cl
• Aperol 3cl
• Tonic 1cl
• 1 cinnamon stick or orange slice
• Agave syrup (2 to 4 spoons in the infusion)
• 4 Ice cubes

Preparation of the infusion (for 5 glasses of Spritz)
3 teaspoons for 200 ml of water
Cold infusion: let it infuse for 6 to 8 hours at room temperature
At the end of the infusion add 2 to 4 spoons of agave syrup

INGREDIENTS AND RECIPE (per glass)

• Pineapple 5 slices
• Coconut milk 6cl
• Agave syrup 1cl
• Matcha: 1/2 teaspoon
• Ice cubes 4

Cocktail preparation

1. Put the pineapple in an electric blender
2. Filter out large pieces using a strainer and return to the blender.
3. Add the coconut milk
4. Add the Matcha powder
5. Mix everything together
6. Pour into the glass and add the ice cubes