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Hibiscus Tea With Coconut Milk - A Bright, Creamy Sip

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons dried hibiscus flowers (or 2 hibiscus tea bags)
  • 1 1/2 cups hot water (just off the boil)
  • 1/2 to 3/4 cup canned coconut milk, well shaken (lite or full-fat)
  • 1 to 2 tablespoons sweetener (maple syrup, honey, or sugar), to taste
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of ground cinnamon or cardamom (optional)
  • Ice, for serving cold (optional)
  • Orange slice or fresh mint, for garnish (optional)

Method
 

  1. Steep the hibiscus: Add dried hibiscus or tea bags to a heatproof mug or jar. Pour in hot water. Let steep 7–10 minutes for a bold, tangy base.
  2. Strain and sweeten: Strain out the flowers or remove the tea bags. Stir in sweetener while the tea is warm so it dissolves easily. Add vanilla or spices if you like.
  3. Choose hot or iced: For hot, proceed right away. For iced, let the tea cool, then chill or pour over ice.
  4. Add coconut milk: Shake the can well. Pour in 1/2 cup for a lighter drink or up to 3/4 cup for a creamier latte feel. Stir until smooth and pink.
  5. Taste and adjust: Add more sweetener or a splash more coconut milk if needed. Garnish with mint or a citrus slice.