Zero Proof Holiday Mocktail: Ginger Cranberry Tea

The combination of ginger and cranberry help bring us from fall to Thanksgiving, and can be served hot, cold, sparkling, or as a punch!  The feast and friends-giving season has begun, and this drink compliments turkey and pumpkin pie alike!

This recipe makes 4 8 oz. servings

• 4 cups water
• 4 bags rooibos tea, white tea, or green tea
• 2 thin slices of fresh ginger
• ½ cup sweet cranberry sauce or canned whole berry cranberry sauce

• Blender
• Saucepan
• Spoon
• 4 8 oz. glasses
• Pitcher (optional)

1. In a medium saucepan, bring the water to a boil
2. Remove pan from heat
3. Add your tea bags of choice and the fresh ginger to the water. Let steep for 3-5 minutes
4. While water is boiling/tea is steeping, place cranberry sauce in a blender and blend until almost smooth
5. After 3-5 minutes, remove tea bags and ginger from the saucepan
6. Add cranberry mixture to the tea and stir until well combined
7. Serve hot in mugs, or place in a pitcher in the fridge. – if serving cold, make sure to stir well before serving.

• The longer you steep the tea, the stronger the tea flavor.
• If you or your guests are sensitive to caffeine (like that which is in green tea) the Rooibos tea is the way to go as it is caffeine free. White tea, while still caffeinated, generally has less caffeine than green tea.
• To make this drink into punch, substitute 2 of the cups of water for 2 cups of cranberry juice and add slices of lemon and orange. Serve over ice.
• Turn this drink into sparkling tea for 8 by steeping the tea for at least 5 minutes, adding 4 cups of ginger ale, and 2 cups of sparkling cranberry juice.

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