Name: Zesty Spiced Cold Brew Hibiscus Tea (Sugar-Free)
Prep time: 8 h 5 min
Total time: 8 h 5 min
Cuisine: Fusion
Ingredients: 1 piece (2-inch) fresh ginger, peeled and thinly sliced (about 15g); 2 sticks cinnamon, whole (approx. 3 inches each); 1 strip fresh orange peel (no white pith), optional for citrus aroma; 1/4 cup dried hibiscus flowers (about 10g); 4 cups cold filtered water (950 ml); 1-2 teaspoons liquid monk fruit or stevia (optional, adjust to taste); Ice cubes, for serving

Description

This refreshing, ruby-red infusion captures the tart brightness of hibiscus without the need for boiling water. By cold-brewing the botanicals, the tea develops a smooth, non-acidic flavor profile that perfectly balances the warmth of cinnamon and ginger. It is a satisfying, thirst-quenching alternative to sugary sodas, offering a complex taste that feels sophisticated yet is effortless to prepare.

Ingredients

Scale

1 piece (2-inch) fresh ginger, peeled and thinly sliced (about 15g)
2 sticks cinnamon, whole (approx. 3 inches each)
1 strip fresh orange peel (no white pith), optional for citrus aroma
1/4 cup dried hibiscus flowers (about 10g)
4 cups cold filtered water (950 ml)
1-2 teaspoons liquid monk fruit or stevia (optional, adjust to taste)
Ice cubes, for serving

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Instructions

Prep aromatics: Place the fresh ginger slices on a cutting board and lightly smash them with the flat side of a knife to release their juices. Break the cinnamon sticks in half by hand to expose more surface area for infusion.
Combine ingredients: In a 1-quart glass jar or pitcher, combine the smashed ginger, broken cinnamon sticks, orange peel (if using), and dried hibiscus flowers.
Add liquid: Pour the cold filtered water directly over the dry ingredients. Stir gently with a long spoon to ensure the flowers are fully submerged and not floating dry on top.
Cold steep: Cover the jar with a lid or plastic wrap. Place in the refrigerator to brew for at least 8 hours, or up to 12 hours for a deeper flavor.
- Sensory Cue: The liquid will turn a deep, vibrant magenta, and the flowers will look plump and soft.
Strain and season: Pour the tea through a fine-mesh sieve into a clean pitcher or serving bottle; discard the solids. Stir in the liquid monk fruit or stevia if a sweeter tea is desired.
Serve: Fill glasses with ice cubes and pour the chilled tea over the ice. Serve immediately.

Notes

Allergy Alert: Hibiscus is often intercropped with peanuts in some regions. If you have a severe nut allergy, ensure your dried hibiscus is certified nut-free.
Why it works:
- Cold Extraction: Steeping hibiscus in cold water pulls out flavor without releasing the bitter tannins that often occur with boiling water.
- Smashed Ginger: Bruising the ginger cell walls allows the spicy gingerol compounds to infuse into the cold water more effectively than just slicing.
- Flavor Balance: The natural tartness of hibiscus mimics cranberry or pomegranate, making it a perfect canvas for warm baking spices like cinnamon.
Key Success Warnings:
- Do not use powdered spices: Ground cinnamon or ginger will make the tea gritty and muddy; stick to whole spices for clarity.
- Watch the steep time: While cold brew is forgiving, steeping past 18 hours can lead to a slightly medicinal taste from the cinnamon.
- Sweetener selection: Granulated sweeteners do not dissolve well in cold liquids. Use liquid drops or a simple syrup made from a keto-friendly sweetener.

Nutrition

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.