Green Tea Margarita

March 20, 2020 by Nicole Collins

It’s cocktail time!

I conjured up my inner Sandra Lee for that one!

As promised, today is margarita day on The Yummy Muffin. I don’t think we’ve made a drink (alcoholic or otherwise) since our 12 Days of Beverages Challenge around Christmas time, and we are well overdue.

I whipped this drink up a few weekends ago for National Margarita Day. That’s certainly not a holiday that my margarita loving self could let slip through my fingers! And let me tell you, I am obsessed.

I have a tendency to be a little heavy handed with my tequila pouring when it comes to my margaritas (oopsie doopsie boopsie!), but I feel like I really exhibited some self control on this one. This drink is soooooo refreshing! There’s no doubt I’ll be sipping on this one by the pool all summer long.

So, what are we making? Today, we’re making Green Tea Margaritas!

This drink comes together in just a handful of ingredients. But, it does require a little patience. We’re going to brew our own green tea, so we have to account for the time it’ll take to become completely chilled before we can enjoy this beverage. Nobody wants to drink a warm margarita!

For our green tea, we’re going to sloooooowly simmer some water and a knob of ginger. We start with 2 cups of water, but we let this go so low and slow that almost half of the water will evaporate away before it ever makes it to our drink. Going about it this way really helps to infuse that sweet and spicy ginger flavor into our tea.

Once our water has had a chance to soak up that ginger flavor, we’re going to steep a couple of green tea bags in it, then stir in some fresh lemon juice, fresh lime juice, and agave syrup for sweetness. Once we reach this point, we put our tea in the fridge to chill, and kick back and relax for a bit. Of course, we could throw this is the freezer to chill faster. Just be careful about putting boiling hot water directly into the freezer. That’s an accident waiting to happen. Let it cool down a bit first.

When our tea is nice and cold, all we need is some ice and tequila! And, let’s not forget the salt for the rim. It’s not a margarita without salt on the rim. Might as well throw a lime slice on there as a garnish, you know, for good measure.

What we’re left with is a light, crisp drink that we could define as good for us if we really wanted to. Ginger and green tea are both good for our bodies. So really, I’m doing us all a favor here. The tequila is just the icing on the cake!

This recipe only serves one, but you’re going to want to make a pitcher. Trust me! Just double, triple, quadruple, etc the ingredients.

You know the drill. Please drink responsibly. These drinks go down realllllly smooth!

Enjoy, and let’s drink!

Green Tea Margarita

Serves: 1 large or 2 smaller drinks Print

Ingredients:

  • 2 cups cold water

  • 1 inch knob of ginger (doesn't have to be peeled)

  • 2 green tea bags (I use decaf)

  • 1 tbsp + ½ tbsp agave syrup, divided

  • 1 tbsp lemon juice

  • juice of ½ a lime

  • 2 oz (¼ cup) tequila (I used gold)

  • sea salt, for the rim

  • ice, for serving

Directions:

  1. Place water and ginger in a small saucepan over medium high heat. Slowly let it come to a light simmer. Simmer for 7 minutes. Remove from heat. Add tea bags to the saucepan, and steep for 5 minutes. Discard tea bags and ginger. Transfer green tea to a glass. Stir in 1 tbsp agave syrup. Place in the fridge to chill completely.

  2. Once the tea is cold, add lemon juice, lime juice, tequila, and ½ tbsp agave. Stir well to combine.

  3. Dip rim of serving glass in water, then dip rim in a small plate coated in sea salt to coat the rim. Add ice cubes to the serving glass. Pour margarita mix over ice. Serve immediately.

Recipe notes:

*Please drink responsibly!

*Even though we start with 2 cups of water, we simmer the water so slowly that some of it evaporates away. We'll only have a little over 1 cup of tea by the time we're finished.

*If you want to make more drinks than this serves, you can double the water and still use the same 1 inch knob of ginger. Double the rest of the ingredients accordingly.

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