CREAMY HIBISCUS

Creamy hibiscus. More like dreamy hibiscus. Anyway, I can’t believe I’m sharing an iced drink in February. It’s unreal. Today was a beautiful and sunny 60 degrees. It’s the first day this year I didn’t have to wear a jacket. Pretty strange.

The last few days have been sunny and it had me dreaming of bright beautiful flowers in my tea. Hibiscus felt like just the right thing.

I steeped hibiscus petals in boiled water then set it aside while I waited for it to cool to room temperature. While waiting, I rimmed a serving glass with granulated sugar, added ice, agave nectar and pineapple juice.

Using a cocktail shaker, pour in some ice, then add canned coconut milk. I used coconut cream. If you’re having trouble finding that in grocery stores, regular canned coconut milk will work but I recommend frothing it up first. Then pour over the cooled hibiscus tea. Shake it all up until the milk and tea are combined and chilled.

Pour the hibiscus mixture over top the prepared serving glass. Easy peasy!

It’s nice to make something that reminds you of spring. Generally around this time of year I can’t wait for winter to be over. However, instead of looking at it that way, I’m bringing things that remind me of spring into my life. Sometimes a perspective change does the body good, ya know?

CREAMY HIBISCUS RECIPE

Ingredients

• Freshly steeped hibiscus tea, cooled
• 2 tablespoons of canned coconut milk
• Pineapple juice, to taste
• Agave nectar, to taste (optional)
• Ice
• Granulated sugar (optional)

Recipes

1. Rim a serving glass with granulated sugar, add ice, drizzle in some agave nectar and pineapple juice then set aside.
2. Using a cocktail shaker add ice, the coconut milk then pour the steeped tea over top.
3. Give it a good few shakes until the coconut milk and tea are combined and chilled. Pour it on top of the prepared serving glass.
4. Enjoy!