I am currently in countdown mode to #babyradish with 10 weeks to go. In the midst of attempting a minimalist approach to the baby purchases and trying to savor the final few weeks solo with my husband and Henry, I've been craving a refreshing and invigorating mid-day beverage. Since toning down my coffee drinking to one cup a day, a refreshing cold brew infused tea was just what this dietitian ordered.
Instead of spending another $5 at my local coffee spot on iced tea, I decided to attempt to save money and plastic and to start brewing at home. I have been experimenting with different herbs and spices, but I have always been found of hibiscus. I made a delicious blend with dried hibiscus flowers, cinnamon and ginger, adding not just flavor, but also immune boosting enhancements.
Side note - just before drinking, I did a little googling and saw some mixed opinions regarding hibiscus tea safety during pregnancy. My doctor didn't have an issue with minimal consumption but, if you are pregnant, consult your physician. Fortunately, if you are not growing a human, this refreshing and simple cold brewed tea is a delicious and economical solution to your summer iced tea habit.
Cold brewed hibiscus, cinnamon, and ginger iced tea
makes 4 cups
- 1/4 cup dried hibiscus flowers (I purchased mine here)
- 2 cinnamon sticks
- 1 tablespoon fresh ginger, peeled and sliced
- 2 teaspoons honey (optional)
Place hibiscus flowers, cinnamon, and ginger into a 1 quart jar or divide between two jars. Fill with 4 cups filtered water and refrigerate for 8 hours. Add honey, if you wish. Shake, and strain over ice to serve. Can keep in the fridge strained for a week.
