- 1 Peppermint Tea Bag
- 1.5 tsp Maple syrup
- 8 oz Hot water
- Grated Nutmeg (taste to liking)
- 0.5 oz Brandy
- Half Lemon (Squeezed)
- 4 oz Torresella Prosecco
Add all ingredients into the coffee mug – except for the Prosecco, tea bag, and hot water – & muddle well. Once muddled, pour the hot water and Prosecco. To finish, add the tea bag & let it sit for a moment. Garnish as desired, and enjoy!
To reheat: Gently rewarm tea in a large pot on the stovetop over low heat, or pour into a slow cooker on LOW until warm.
Recipe created by mixologist Joshua Labrada