Total Calories: 30
In a teapot or small heatproof bowl, pour boiling water over tea bags cover and let stand for 5 minutes. Remove tea bags and discard.
In a medium bowl, stir cream of coconut, tea, rum or rum flavor, pineapple juice concentrate and lemon juice until blended. Cover and chill at least 1 hour.
To serve, place 2 cups of the ice and half of the chilled tea mixture in a blender container. Cover and blend until mixture is thick and slushy. Pour into two glasses. Repeat with remaining ingredients. Garnish with pineapple wedges and cherries if desired.
This Carribean Quencher recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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