- 3 inches fresh ginger
- 1 tablespoon hibiscus petals / tea bag
- 2 cardamom pods
- 1 cinnamon stick
- ½ vanilla bean pod, seeds removed (always save empty pods for flavoring) optional
- 6 cups boiling water
- Sparkling water
Add water to a pan along with the ginger, cinnamon, cardamom and vanilla pod and bring to a boil. Turn off heat and add the hibiscus petals / tea bagcold . Steep for ten minutes, remove hibiscus and let the tea cool completely with the other spices remaining in the water. Leaving the hibiscus in longer will strengthen the tartness of the tea; keep steeping it with the remaining spices if you want it really tangy.
Add honey to taste, start with 1 tablespoon and add more to your liking. Drink as is or combine equal parts cold tea and sparkling water for a spritzer. Add frozen cranberries to garnish. Cheers!