Apple Tea

Monday Mocktail Time. Calling for some non alcoholic pleasure. Autumn flavours are in abundance in this Apple Tea. This is a completely different take on traditional Turkish Apple Tea. However, encompasses the spicy flavours and sweetness from freshly juiced apples. This Apple Tea is absolutely delicious!

Apple Tea Mocktail

The Kentish countryside is filled with orchards and back yards of apple trees. This is the season for picking apples and making everything from apple pie, juice, smoothies, apple sauce and cider. They’re also the epitome of autumn with their spicy, tart and sweet flavours enclosed in skins of changing greens and red colours.

So, when you have these beauties delivered to your door, you know that a drink concoction of sorts is a must. Although, there has been apple sauce made. Some cooked slices with cinnamon and honey for porridge, making a great wintery morning breakfast bowl. I even have some dehydrating… more of this in another post. They’re looking good is all I can say. Fingers crossed this works as well as the Apple Tea 🙂 

Now one more thing… does anyone know what kind of apple this is? They’re a marbled red and pale flesh apple. Really striking – like some kind of rare pink and red Amethyst geod. 

Apple Tea Mocktail 2

Back to Monday’s Mocktail of scrumptious Apple Tea 🙂

It’s half term holidays here and I have the perfect company to share in this drink with me. The little guy was absolutely keen to enjoy a breakfast “cocktail” and help with the photography – teach them young – I’m referring to the photography NOT the cocktails… mocktails however, absolutely fine. The mini guy slurped his, sans garnish, in a less ‘instagram worthy’ sippy cup, but a success no less.

~Apple Tea~


  • 5 Freshly picked apples. (any sweet red apples will do)
  • 1/2 cup Cocao Rooibos Tea 
  • 1/4 cup Fine sugar



  • Juice apples and strain into a glass. Set aside.
  • Make a cup of Cocao Rooibos Tea (I used Whittard of Chelsea Choco-Rooibos Loose Leaf Tea)
  • Leave the tea (about 2 level teaspoons) to infuse for at least 5 minutes
  • Add 1/4 cup of fine sugar (I prefer fine brown sugar for this one) to a pan.
  • Add 1/2 cup tea and let simmer until sugar is dissolved. Leave to cool.
  • Prepare a glass with ice.
  • Layer infused syrup and top with apple juice.
  • Garnish with a slice of apple and top with cinnamon stick, cardamom and cacao nib.

Share and sip with the sprogs.

And if you you’ve tried this please remember to share it with me #forcocktailsake and also if you know the type of apple, comment below 🙂