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Spiced and Spiked Hibiscus Tea

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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

  1. 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.

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