Mexican Hibiscus Cinnamon Tea (Té de Jamaica y Canela)
Hibiscus has a bright, tart flavor like cranberries, which pairs perfectly with cinnamon’s warmth. This pretty pink potion is nearly magical. It was a favorite of both of my Abuelas who both lived well into their 90’s!
Servings: 6 to 8 cups
Ingredients
- 7 cups water divided
- 2 cinnamon sticks
- 1/3 cup dry jamaica/hibiscus flowers
Instructions
- Bring 2 cups water to a boil in a pot. Add the cinnamon sticks and flowers and cover tightly with a lid. Remove from the heat and steep for 1 hour or until cool.
- Strain hibiscus-cinnamon tea into a pitcher and discard cinnamon and flowers.
- Dilute with 5 cups of water.
- Refrigerate until time to serve.
- Serve hot or cold.
- Sugar or honey can be added to sweeten.
Notes
Serve it cold with honey and a splash of sparking water if you are craving some bubbly.
Nutrition
Calories: 7.75kcal | Carbohydrates: 1.91g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Sodium: 15.1mg | Fiber: 0.62g | Sugar: 0.81g | Vitamin A: 38.91IU | Vitamin C: 2.42mg | Calcium: 20.44mg | Iron: 1.23mg