I’m going to let you in on a little secret: It’s my birthday today! I’m older than I care to admit so let’s just say I’m turning 25 and be done with it. (Insert monkey covering eyes emoji.) With my birthday falling two days behind Christmas Day and smack dab in the middle of the holidays, it was never really a big deal. I hardly ever had friends over, let alone a big party since everyone was busy doing their own family thing. I always hated that growing up but now, with my own little family, I actually love it. Just spending a cozy day with my absolute favourite people in the world, opening a bottle of bubbly, and generally doing a whole ‘lotta nothing. The best kind of day, if you ask me.
For the past four years of pregnancy, nursing, a second pregnancy, and now only recently being finished with nursing, my tolerance for alcohol has gone waaaay down. As in, 2 glasses of wine and I’ve got myself a hangover the next day. Which is why I usually shy away from cocktails – they’re just way too good to only have one! But really, what’s a proper celebration without a delicious champagne cocktail to toast the occasion with? So this year I’ve decided to get creative and and mix in some Pure Leaf iced tea along with the champagne in my absolute favourite raspberries cream mimosa recipe to lower the alcohol content a bit. And woah, it is soooo good! The iced tea gives it a nice, unexpected flavour and balances the sweetness of the raspberry cream perfectly. Plus the red colour is perfect for the holidays! These would make for a great New Years toast – I will most definitely be making them again Saturday night! (Added bonus: a little caffeine from the brewed tea will hopefully help this mama stay up until midnight! #momlife, as they say.)
- 1 bottle of Pure Leaf raspberry iced tea
- 1 bottle of sparkling wine or champagne
- 1 bag of frozen raspberries
- ¼ cup sugar
- 1 cup half and half cream
- raspberries for garnish
[ Step 1 ] Thaw the frozen raspberries in a pot over medium heat. Once they get soupy, add the sugar and stir until the sugar dissolves.
[ Step 2 ] Puree the raspberries with a stick blender.
[ Step 3 ] Pour them through a sieve to get rid of the seeds. I had to use a wooden spoon to continuously stir the mixture in the sieve because the seeds kept clogging it up. Let the mixture cool.
[ Step 4 ] Add the cream and mix. Put it in the freezer until (almost) frozen. It’s easier to add to your champagne glasses if it’s not completely frozen solid. If you make it ahead of time, just take the container out long enough before assembling the drinks to let the mixture thaw just a bit.
[ Step 5 ] Assemble your drinks. Spoon 1-2 tablespoons of strawberry cream into your glass. Fill the glass 1/3 of the way with Pure Leaf raspberry iced tea. Fill the remainder of the glass with champagne and drop in three raspberries for garnish.
That’s it! This mimosa is sooo good. Absolutely my new favourite cocktail by far. Champagne cocktails have always been my go-to drinks when I want something fancy (I’m usually just a red wine drinker), but this raspberry cream version takes it to a whole other level! Plus, one batch of the raspberry cream will last you through oodles of cocktails.
For more information on Pure Leaf as well as recipe ideas, you can visit their Facebook page.
This post is sponsored by Pure Leaf Canada. All thoughts and opinions are my own.