Authentic Hibiscus Tea - Te de Jamaica
Tarte and sweet, this is the hibiscus tea I fell in love with while living in Nicaragua. This is my mother-in-law's traditional method for making hibiscus tea or te de jamaica.
Ingredients
- 1 cup dried hibiscus flowers or 40 single serving hibiscus tea bags
- 1 cinnamon stick
- 16 cups water, divided
- 1 1/2 cups granulated sugar
Instructions
- In a 2 quart size pot, bring 4 cups water to a boil.
- Remove from the head and add the hibiscus flowers, cinnamon stick and 1/4 cups of granulated sugar. Cover and allow to steep 2-8 hours or overnight.
- Strain the tea concentrate into a gallon size pitcher.
- In the same 2 quart pot, bring 1 cup of water and remaining sugar to a boil for 1 minute to melt the sugar. Add to the tea concentrate and stir.
- Fill the pitcher with water, let sit 30 minutes and serve over ice. Yields 1 gallon.
Notes
- If you plan to half the recipe, you may still use one cinnamon stick.
- This tea will keep in the refrigerator for 1 week.
- Please do not substitute ground cinnamon for the cinnamon stick. It will clump together and float on the top.