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You NEED this Hibiscus Java Refresher for summer ????☕ #shorts #hibiscusdrink #coffeerecipe

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Published
Recipe
Cold brew ice cubes
1 oz hibiscus-vanilla syrup*
6 oz cold foam (with whole or plant-based milk)
Garnish: hibiscus flowers

*Hibiscus syrup
1/2 cup honey
1/2 cup water
2 tbsp hibiscus flowers
1/2 tsp vanilla syrup
Add all ingredients to a blender and blend until the cream of coconut and condensed milk are fully dissolved. Serve in a rocks glass and garnish with a cinnamon stick.

To begin, prepare the hibiscus syrup. Start by combining 1/2 cup of honey and 1/2 cup of water in a small saucepan. Bring the mixture to a gentle simmer while stirring to ensure the honey dissolves completely. Introduce the hibiscus flowers and vanilla extract, then allow the mixture to simmer for 1-2 minutes. Turn off the heat and let the hibiscus steep for an additional 2 minutes. Finally, strain the syrup and store it in the refrigerator where it can last for about two week.

Moving on to assembling your drink, start by placing the cold brew ice cubes into a tall glass. Pour the prepared hibiscus syrup over the ice cubes. Proceed to create the cold foam and carefully layer it on top of the syrup. Garnish the drink with hibiscus flowers.

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Category
Food
Tags
coffee, espresso, seattle coffee gear
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