Ingredients

• 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

Instructions

1. 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.
2. Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency.
3. Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish.