I could not be more obsessed with this White Tea and Muddled Basil Mojito. Fresh brewed white tea mixed with a splash of rum and honey, muddled with mint and basil, and topped off with sparkling water. A deliciously refreshing mojito with a fresh from the garden taste. Perfect for both spring and summertime.

Over the years I’ve been lucky enough to meet some truly inspiring and kind people in the food, lifestyle, fashion, and wellness industries. One of those people is Liz Moody. Liz is someone I’ve followed for years, so naturally I was beyond excited about her just released cookbook, Healthier Together.

With options for every kind of eater, Healthier Together provides a mix of everything from breakfast, to lunch, to dinner. All nutritious recipes, and perfect for serving two! The Way More Veggies Bolognese is on the top of my list to make for a Saturday night in. I also love the thin crust pizza and all of the brunch recipes.

And then of course, there’s the cocktails. As soon as I flipped to the page filled with cocktails (all with a healthy twist to them), I knew immediately that I had to make this white tea and muddle basil mojito. It’s my ideal cocktail for 3 reasons…

Reason 1: Liz sweetens her mojito with honey instead of sugar. This is very much something I love to do. As I prefer a cocktail that’s less sweet and heavier on the citrus.

Reason 2: White tea! In general, I’m not a tea drinker, but I love using tea to flavor cocktails. It’s honestly the only way I can enjoy tea.

Reason 3: In addition to mint, Liz also uses basil in the mojito. As you guys know, basil is one of my favorite herbs.

Clearly I was sold on this mojito from the second I saw it. And the best part? It’s so quick and easy to make. Just make your favorite white tea, muddle the herbs with lime wedges, add rum, add sparkles, and done. This cocktail will fulfill all of your  delicious cocktail wishes. And yes, I will surely be mixing these up from now until end of summer.

Highly encouraging you all to make this mojito. And today would be an especially great day to do it. It’s spring! And all Saturdays in the spring require a really great cocktail.

Lastly, make sure to check out Healthier Together. Trust me, when you’re in need of healthy food that’s satisfying and delicious, this cookbook is one you’ll be reaching for time and time again. Healthier Together will not disappoint.

If you make this white teas and muddled basil mojito, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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4.87 from 15 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

White Tea and Muddled Basil Mojito

Fresh brewed white tea mixed with a splash of rum and honey, muddled with mint and basil, and topped off with sparkling water. 

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2

Calories 110 kcal

Ingredients

• 2 white tea bags
• 2 tablespoons honey
• 2 limes
• handful of fresh mint leaves, plus more for garnish
• handful of fresh basil leaves, plus more for garnish
• ice cubes
• 2 ounces white rum
• 1/2 cup sparkling water

US Customary - Metric

Instructions

1. 1. Bring 1 cup water to a boil in a small pot over high heat. Remove the pot from the heat. Add the tea bags, cover, and steep for 3 minutes. Discard the tea bags and stir in the honey. Let cool to room temperature. 

   2. Meanwhile, cut one lime into quarters. In each of two high ball glasses, muddle two lime wedges, half the mint, and half the basil. Squeeze the juice from the remaining lime into each glass. Add a few large ice cubes, 1 ounce rum, 1/4 cup brewed tea, and 1/4 cup sparkling water. Stir, then garnish with mint and basil sprigs. 

Recipe Notes

Reprinted with permission from Healthier Together by Liz Moody.

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