I’m a huge fan of plain water (not too cold). During super hot days I feel like changing things up a bit though. And although I hardly ever drink ice-cold water I can truly enjoy a good cold brew tea (preferably without the ice cubes). Making a cold brew tea is so easy and delicious, you might want to make this over and over again. And hibiscus tea is absolute the healthiest tea. It even seems to be healthier than green tea! I call this the healthiest soda on the planet if you don’t mind. So let’s get our bottles ready for this cold brew hibiscus tea.
If you’re looking for a delicious, healthy (caffeine-free) drink, this is it. This brightly colored beverage is a nutritional powerhouse with many health benefits. But this hibiscus tea recipe also tastes very good! After one sip, I was hooked.
✔️easy to make
✔️perfect for the summer
✔️high in antioxidants
Why Cold Brew?
Cold-brewed teas taste as sweet as you like it and taste very smooth. This is because cold water extracts a different kind of chemical balance from the tea than hot water. In terms of flavor, this will drop out some bitterness in certain teas, which is very much noticeable when you make a cold brew tea with hibiscus. Cold brewed this tea becomes a totally different drink.
With cold brewing you can enjoy teas in a new type of way. I’m very excited about this part, because it allows me to explore the tastes of my teas.
Hibiscus tea is made from the hibiscus flower and can be labeled as ”flor de Jamaic” (in Latin) or as ”gumamela” (Philippine name). The tea is quite tart and tastes very similar to cranberry juice, hence the sweetener in this recipe. Of course, this is personal and you can opt to leave out the sweetener.
There are many different flavor combinations you can make. Instead of lemons you could use limes, you could also add a cinnamon stick, a little bit of fresh ginger, fresh mint leaves, or a few cloves (which will make it even more of a super power antioxidant drink!).
Hibiscus tea is incredibly easy to make and an antioxidant power drink!
The best is to use pure dried hibiscus flower, but I use the hibiscus tea from my favorite tea brand. I used the one that also has green tea in it, but to be honest I prefer the pure hibiscus tea for this recipe.
All credits for this information (and even this recipe) go to dr. Greger. You can read all about dr. Greger’s book here. He writes a lot about hibiscus tea since he used to drink 2 liters of cold brewed hibiscus tea per day. He cut it down to about 900 ml per day since that is best according to latest research. And to get the best anti oxidant benefits it’s best to sip on this tea throughout the day.
- Two tablespoons of pure dried hibiscus or one organic hibiscus tea bag
- 400 ml filtered water
- Optional (and personal):
- One tablespoon of date paste (hibiscus tea is tart when unsweetened)
- A splash of lemon or lime juice (I used the juice of half a lime)
- A few cloves (discard when you serve the tea)
- A few mint leaves (discard when you serve the tea)
- A cinnamon stick (discard when you serve the tea)
- A little piece of fresh ginger (discard when you serve the tea)
- Pour 400 ml water in a bottle and add the other ingredients. Add additional spices and herbs, as desired. Cover the bottle and let chill in the fridge overnight or at least a few hours. I wouldn’t recommend more than 24 hours because it may get too bitter. When the tea is brewed it will turn a beautiful deep dark ruby red color.
- Take out the tea bag or if you use dried leaves discard the dried hibiscus. Shake and enjoy.