Ring in the New Year or any special occasion with this easy tasty twist on Champagne.

Start with a really good quality loose tea. I chose Sencha Japanese Green Tea, and Berry Almond Amaretto herbal tea. To make a concentrated infusion, reduce the recommended water by at least 1/2. If the recommended usage is 2 tbsp with 1 cup of water, steep the tea in 1/2 cup of water and let it steep for at least double the time. I allowed about 15 minutes. Let the tea cool completely, chill it for 1/2 hour.

Pour chilled champagne into shot glasses, and add 2 teaspoons of one of the infusions to each shot glass.

Make as many tea infusions as you like. The fruity ones are more flavour intense than the Green, Oolong, or White tea. You’re guests will love these.

For a traditional Champagne flute serving simply add 2 tbsp of the tea to a 3/4 filled Champagne flute.

Happy New year to everyone. I’m so excited about what 2014 has in store. Stay tunes I’ve got a lot of ideas to share with you.