Spiced and Spiked Hibiscus Tea
Peden + Munk
Truth be told, the bourbon's optional, and this is equally delicious hot or cold.
Recipe information
Yield
12 (makes 8 cups) Servings
Ingredients
1 3” piece ginger, peeled, thinly sliced
2 cinnamon sticks
2 teaspoons whole allspice
¼ cup dried hibiscus petals
½ cup honey
2 tablespoons fresh lemon juice
1½ cups bourbon, optional
Lemon wheels (for serving)
Preparation
Step 1
Bring ginger, cinnamon, allspice, and 8 cups water to a boil in a large saucepan. Reduce heat and simmer until flavors infuse liquid, 20–25 minutes.
Step 2
Remove pan from heat and add hibiscus; cover and let sit 10 minutes. Strain into another large saucepan if serving hot or a pitcher if serving cold. Add honey and lemon juice, stirring to dissolve honey. Reheat tea over low, or chill until cold, at least 3 hours.
Step 3
Just before serving, stir in bourbon, if using. Serve in mugs or rocks glasses filled with ice; garnish with lemon wheels.
Step 4
DO AHEAD: Tea base can be made 4 days ahead. Keep chilled.
