Cold-Brewed Hibiscus Flower Iced Tea

Prep Time: 12 hours
Servings: 8 glasses
An overnight hibiscus flower infusion that results in a delicate cold brew. This drink is perfect for hot summer days.

Cold brews may the hottest new trend for coffee drinkers, but Jamaicans got this down a long time ago. Hibiscus is a flower also used in infused water and teas in Mexico. Traditionally when we want to drink iced tea, we make hot tea and serve it over ice. However, a cold brew means that the water infuses at a slower pace for a longer amount of time, therefore preserving the flavors.

For this iced tea you must allow the dry hibiscus flower to infuse from 8-12 hours (I suggest to leave it overnight). The result is a delicate full flavored tea without the bitterness that can come from boiled hibiscus flowers.



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  1. Place the hibiscus and cinnamon stick in a large jar or bowl. Add water.
  2. Cover and refrigerate 8-12 hours. Add sugar to taste.
  3. Strain out the solids and serve over ice.

Chef Notes

You can store the brewed tea covered in the refrigerator for up to one week. You can replace the sugar with agave syrup or honey.

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