- 8 bags English Breakfast Tea
- 1 bag hibiscus tea
- 8 cups water
- 1 (16-ounce) bag sliced frozen peaches, thawed, divided
- 1 (12-ounce) can peach nectar, chilled
- 1/4 cup peach liquor
- Fresh Mint, for garnish
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.