We could sip on this delicious mocktail everyday!
Hibiscus Tea with Guajillo, Cinnamon and Clove
- 1 gallon Water
- 2 Cinnamon Sticks
- 2 teaspoons Cloves, whole
- ¼ – ¾ cup Agave Syrup, can substitute with Sugar or Honey
- 1 cup Hibiscus Flowers, dried (can use hibiscus teabags)
- 1 Guajillo Chili, stem and seeds removed, can substitute with Ancho pepper
- Garnish ideas: Pineapple, Grapes, Strawberries, Orange, Blueberry, Pomegranate seeds, Basil leaves
Place water, cinnamon, clove and agave syrup in a stock pot and bring to a simmer. Continue simmering for about 10 minutes. Turn heat off and add hibiscus flowers and Guajillo. Stir gently and allow to steep for about 10 minutes. Strain off and discard solid ingredients. Allow tea to cool and serve over ice with fruit for garnish.