Tipsy Peach Tea
Ingredients:
8 bags English Breakfast Tea
8 cups water
1 bag frozen peaches, thawed, divided
1 (12-ounce) can peach nectar, chilled
1/4 cup peach liquor
Fresh Mint, for garnish
Directions:
Bring the water to a boil in a large pot. Turn off heat. Add tea bags and steep for 5 to 10 minutes. Allow to cool.
Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency.
Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish.
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