Agua de Jamaica
Agua de Jamaica
Bright, tangy, and incredibly refreshing—Agua de Jamaica is a staple in Mexican cuisine and a must-have for warm-weather sipping. Made by steeping dried hibiscus petals (flor de jamaica) and sweetening the infusion, this ruby-red tea balances tartness with just the right touch of sugar. It’s as popular at street food stands as it is in home kitchens, and once you try it, you’ll understand why.Whether you’re throwing a summer gathering, making a taco night extra special, or just looking for a caffeine-free pick-me-up, this traditional hibiscus iced tea is easy to make and easy to love.
Ingredients
- 6 cups water
- 2 cups dried hibiscus flowers
- 1/2 cup chopped piloncilo
- 1 stick cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves or 2-3 whole cloves
Instructions
- In a medium saucepan, bring 4 cups of the water to a boil. Once boiling, remove from heat.
- Add the dried hibiscus petals and spices to the hot water. Stir, cover, and let steep for about 15 minutes. The longer you steep the tea, the stronger it will become.
- Strain the mixture through a fine mesh sieve into a pitcher, discarding the hibiscus petals. Add the piloncilo to the warm concentrate and stir until fully dissolved.
- Add the remaining 2 cups of cold water to the pitcher to dilute the concentrate. Taste and adjust the sweetness or tartness to your preference. Chill in the fridge for at least 30 minutes. For best results, chill overnight
- Pour over ice and garnish with a lime wedge or mint sprig if desired. Enjoy immediately!