Hibiscus Cinnamon Tea (Te De Jamaica Y Canela) is a unique blend that marries the tangy flavor of hibiscus with the aromatic warmth of cinnamon. While hibiscus tea, known as "Agua de Jamaica" in Mexico, is a standalone favorite, this variant adds a spicy twist for an elevated taste experience.
This recipe is part of my collection of Beverages on the blog where you might find some other interesting recipes to enjoy. If you want to learn how to make a super easy rice drink, try this shortcut for Easy Mexican Horchata (Cinnamon Rice Drink). My article with 35 Festive Christmas Punch Recipes offers you great ideas to entertain during holidays.
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The Recipe That Hits the Spot
I don't know how you feel about winter, but I am already tired of it. I want spring to come already, but we live in Minnesota, and it is only February, so there is no chance for warmer weather for another few months.
Because winters are so long around here, I have a vast collection of teas to keep me warm. Herbal teas are my favorite teas to drink. I love the fragrance of the plants, and sometimes I just go into the pantry and sniff some of my favorite teas (I know, I am weird!), especially the ones that remind me of summer.
Today, I'm excited to share another of my favorites with you, hibiscus flower tea, also known in Spanish as "Te de Jamaica." While it's a beloved staple in Mexico, its popularity has spread far beyond its borders.
If you are familiar with Mexican cuisine, you probably know that this tea is also called Agua De Jamaica, and it is a basic drink that everyone in Mexico enjoys. This tea is a fantastic tea to drink all year round. Warm in the winter and cold, served with ice in the summer, Hibiscus flower tea has a tart, cranberry-like flavor, so sugar or honey can be added to sweeten it.
Ingredients needed
You will need:
- Hibiscus dried flowers
- Cinnamon sticks
- Water
- Optional: Honey, sugar, or stevia
How to make this tea
Bring the water, Hibiscus flowers, and cinnamon to a boil, then reduce the medium-low heat. Simmer the tea for about 5 minutes.
Remove from the heat and let it infuse for a few minutes. Strain and add the honey or stevia. Drink hot or refrigerate and serve later on ice.
Note: If you use raw honey, do not add it during the boiling process, it destroys the properties of the honey.
As you can see, it is very easy to make! The tea has a beautiful color that is very inviting, and in the summer, it is an excellent option for replacing that pop(soda) we all try to get away from.
Expert tip:
While the tartness of hibiscus is one of its defining features, it can be intense for some. If you find the taste too tart, consider reducing the amount of hibiscus or increasing the honey/sugar. Remember, it's always about personal preference, so feel free to adjust the recipe to suit your taste buds!
Storage Tips:
Freshly Brewed, Unsweetened: If you've just made a batch and haven't added any sweeteners, you can store the Hibiscus-Cinnamon Tea in the refrigerator for up to 5 days. Keep it in a well-sealed glass or BPA-free plastic container to maintain its flavor.
Freshly Brewed, Sweetened: If you've already added honey or another sweetener, try to consume the tea within 3 days for optimal taste. Over time, the sweeteners could change the tea's flavor profile.
Recipe faqs:
In some regions, especially in parts of Mexico, a splash of lime juice is added to Hibiscus tea to complement its tartness. It enhances the flavor, adding a citrusy brightness.
No, this tea is naturally caffeine-free, making it a great choice for those looking to avoid caffeine or for a soothing evening drink.
While cinnamon sticks are preferred because they infuse flavor without affecting the tea's texture, you can use ground cinnamon if you're in a bind.
However, be mindful that ground cinnamon doesn't dissolve and can make the tea grainy. For 12 cups of water, you might start with 1 teaspoon.
After brewing, consider straining the tea through a fine-mesh sieve or coffee filter to remove as much of the ground cinnamon as possible and prevent a gritty texture.
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📖 Recipe
Hibiscus Cinnamon Tea (Te De Jamaica Y Canela)
Ingredients
- 12 cups water
- 1 cup dried Hibiscus flowers
- 2 cinnamon sticks
- ¼ cup honey
Instructions
- Place the water in a pot together with the Hibiscus flowers and the cinnamon sticks.
- Bring to a boil, then reduce the heat to medium low and simmer for about 5 minutes.
- Strain the tea, remove the cinnamon sticks.
- Add the honey. Mix well and taste.
- Serve warm or refrigerate for later use.
- If you drink it cold, serve it with ice.
Alversia Evans says
I'm glad I found you because I love this tea so much that I decided to make it myself and didn't know that it was that simple thank you so much I will continue to follow you.
Ifeoma says
Hibiscus and cinnamon mix tea is bomb!. Though I added lemon for taste and it was explosive.