Slightly adapted from epicurious.com
8 black tea bags (I used Luzianne)
5 tablespoons sugar** (optional)
3 1/2 cups homemade lemonade, divided
1 cup Whipped Cream vodka, divided
Lemon wheels (for garnish)
Bring 3 1/2 cups water to a boil in a medium saucepan. Remove from heat and add tea bags and sugar (or not). Let steep 4 minutes. Discard tea bags and let cool slightly (you should have about 3 1/2 cups tea).
Divide 3 cups tea between 2 ice cube trays; chill remaining 1/2 cup tea. Divide 3 cups lemonade between remaining 2 ice cube trays; chill remaining 1/2 cup lemonade. Freeze until solid, 3–4 hours.
Blend lemonade ice cubes, 1/2 cup vodka, and 1/2 cup lemonade in a blender until smooth. Transfer to a spouted liquid measuring cup or pitcher. Rinse blender jar and add tea ice cubes and remaining 1/2 cup tea and 1/2 cup vodka; blend until smooth.
Tilt a large glass to one side and fill halfway with lemonade mixture. While slowly returning glass to upright position, pour in frozen tea mixture to fill glass and create a swirl.
Garnish with lemon wheels.
Ice cubes can be made 3 months ahead. Transfer to resealable plastic bags and keep frozen.
*Be sure to leave at least ½” headspace at the top to allow for slight expansion during freezing. Because of the alcoholic content, this will not freeze solid.
**I did not add the sugar and the cocktail was wonderful. Save yourself some calories here and forget it.
https://pattietierney.blogspot.com/2018/07/frozen-boozy-arnold-palmer.html