Tropical Tulsi Sweet Tea | Organic Loose Leaf | Seasonal

Color & Flavor Profile:  This steeps up a bright red color. With a bold sweet tropical fruity flavor of coconut, peaches & passion fruit as they meet slightly earthy tulsi holy basil.

Caffeine Level: None

Ingredients: Organic Tulsi Holy Basil, Organic Hibiscus, Organic Lemongrass, Organic Coconut Flakes, Organic Peach Pieces, Organic Goji Berries, Organic Stevia Leaf, Organic Extracts

Tropical Tulsi Jello Dessert

Ingredients

• 2.5 cups water
• 1 cup pure pineapple juice
• ½ cup honey
• 1 lime, juiced
• 8 tbsp Tropical Tulsi tea
• 1 oz gelatin 
• 1 can coconut cream
• Pure maple syrup

Directions

1. Add the water, pineapple juice, honey, and lime juice to a saucepan over medium heat. Stir until the honey is completely dissolved, then remove one cup of the liquid from the pan and set aside.
2. Add the Tropical Tulsi tea and bring to a boil. Remove from the heat and let it steep for 15 minutes. Strain. 
3. Add the gelatin to the 1 cup of liquid mixture that was set aside and whisk until dissolved. Pour into the strained tea mixture and mix.
4. Divide the mixture into single serving cups. Alternatively, pour onto a lined baking sheet. 
5. Let chill in the refrigerator for at least 3 hours to set.
6. Meanwhile, empty the coconut cream into a large mixing bowl (only the hard part, not the liquid)
7. Start by adding about 1 tbsp pure maple syrup and use a hand mixer to whip up. Taste and adjust the sweetness as needed. Refrigerate until ready to serve. 
8. Once the jello is hardened, top with the whipped coconut cream and serve immediately.

Mai Tai Mocktail

Ingredients

Tropical Tulsi Syrup

• 1 ¼ cup water
• ¼ cup Tropical Tulsi Sweet Tea
• ½ cup honey

Mocktail - makes 2

• 8 oz 100% pineapple juice
• 8 oz 100% orange juice
• 4 tbsp Tropical Tulsi syrup
• Maraschino cherries, to garnish - optional
  

Directions

1. Add the water to a saucepan and bring to a simmer. Stir in the tea and let simmer for about 10 minutes.
2. Strain the tea, then stir in the honey while it's still hot. Let cool completely. 
3. To make the cocktail, place 2 tbsp of the syrup into the bottom of two serving glasses. Fill each serving glass to the top with ice. Add 4 oz of pineapple juice to each serving glass, then 4 oz of orange juice to each serving glass. Garnish with cherries if desired. 
4. Stir and enjoy!