Spiced Hibiscus Tea Mocktail
This vibrant mocktail blends tart hibiscus tea with warm spices, ginger, citrus, and a hint of honey for a gorgeous, refreshing, non-alcoholic drink with a floral and fruity finish.
Equipment
- Medium saucepan
- Fine mesh strainer or cheesecloth
- Measuring cups and spoons
- Heatproof pitcher or large jar
- Spoon: For stirring.
- Citrus juicer
- Tall glasses
- Ice cube tray
- Small bowl for spices
- Knife and cutting board
Ingredients
- 0.5 cup dried hibiscus flowers
- 4 cups water
- 1 cinnamon stick
- 3-4 whole cloves
- 1 inch fresh ginger sliced
- 1 tablespoon honey or agave
- 1 lime juiced
- 1 orange sliced into rounds
- 0.5 cup apple juice optional, for extra sweetness
- Fresh mint leaves
- Ice cubes
Instructions
- Add water, hibiscus, cinnamon, cloves, and sliced ginger to a saucepan. Bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Remove from heat and let steep for another 10 minutes.
- Strain the tea into a pitcher to remove solids.
- Stir in honey or agave while tea is warm. Squeeze in lime juice and add apple juice if desired.
- Add orange slices and a handful of fresh mint.
- Chill in the fridge for 1–2 hours until very cold.
- To serve, fill glasses with ice and pour tea over. Garnish with mint or orange if desired.
Notes
If too tart, add more apple juice or sweetener. Top with club soda for bubbles. Dried hibiscus can stain—rinse tools promptly. Double the recipe for a crowd. Swap orange for lemon, or try basil instead of mint for a twist.