One of the highlights of our women's getaway weekend in New York was the yoga and matcha ending at Zen Den Studio and 3 Leaf Tea -- I've been dreaming up creating my own matcha blend with agua de jamaica ever since.
It's a particularly cold and blustery day, with perhaps the most snow I've seen here this season, and an iced beverage is probably the worst idea in the world but I'm going to run with it. 🥶
I can always make a pot of coffee later, right?
The first time I had agua de jamaica, or hibiscus tea, was at a little Mexican restaurant in downtown Lancaster -- La Cocina Mexicana . I was enchanted. Tangy and tart, with enough sweetness to balance it out and make for a super enjoyable pairing with my meal. Then while traveling in Isla Mujeres, Mexico, I found it at just about every restaurant.
While I prefer it a little extra sweet, this is truly a recipe you can adapt to your taste.
This concentrate can be made by the pitcher or by the glass with a 2:1 water-to-concentrate ratio.
🌺 AGUA DE JAMAICA 🌺
1. In a large pot, combine 8 cups cold water and 2 cups dried hibiscus flowers. Bring it to a rolling boil and then reduce heat to a simmer and let it hang out there for 10 minutes before removing it from the heat.
2. Allow the hibiscus to cool a bit in the liquid; it will sink and you'll know it's ready to strain.
3. Strain into a large jar (an 8-cup canning jar is perfect here) and add sweetener to taste. I like using about 2 cups of honey, but you can start with 1 cup of honey or white sugar and go from there.
4. Your water to concentrate ratio is going to be around 2:1; that's my preference. Again, you can add more or less to suit your taste. The great thing about a jar of concentrate like this is that everyone can make a glass exactly how they like it.
5. Serve over ice and enjoy.
Check my Instagram feed later to see how the matcha-agua de jamaica drink turns out (or doesn't).
I'll be enjoying this with tonight's dinner of tacos gobernador, which I'm thrilled about making and eating. 🍤🌮
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