Sunday, July 17, 2016

Hibiscus Chili Chill

No-fuss summer cooking continues with this refreshing drink for the warm summer months. Brew this hybrid of tea vs agua fresca and refrigerate for ready use as the perfect thirst quencher for any occasion! 

Did I mention no-fuss?

(Adapted from Bon Appetit Magazine June 2016 'Keep Your Cool' article)

Hibiscus Chili Chill

Large bowl
Wooden spoon
Large Pitcher
Sharp paring knife

4 large Republic of Tea Hibiscus Sangria tea bags
2 Stash Pomegranate Raspberry Tea tea bags
1/3 - 1/2 cup sugar, depending on your preference
4-5 3" strips of orange peel
1 vanilla bean, halved and seeded
1 Fresno chili, halved
Agave Syrup, to taste
3 cups of boiling water
1/2 cup of fresh lime juice

1. Wash your hands.
2. Prep the ingredients, i.e. harvest vanilla bean seeds, peel orange and cut chili in half.

3. In a large bowl, combine tea bags, sugar, orange strips, vanilla bean and seeds, and chili.

4. Pour 3 cups of boiling water over concoction and let steep until cools, approx 20-30 minutes.

5. Strain through a fine meshed strainer into a pitcher.

6. Add lime juice.
7. Add 2 cups of iced cold water.
8. Adjust sweetness.
9. Pour over ice and serve with lime wedges and a splash of club soda.

10. Transformation into an "adult beverage" (if you are over 21 years old) can be done with a splash of mezcal or vodka.

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