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Hello, I’m Candice

Welcome to my blog. I am a traveler, eater, food creator, and professional Chef.

Agua de Jamaica (Hibiscus Water)

Agua de Jamaica (Hibiscus Water)

If you’ve visited any Mexican restaurant in California, you’ve probably encountered this beautiful reddish/purple drink. Known as Jamaica in spanish, this cranberry-like beverage is made with Hibiscus flowers. You can find dried Hibiscus flavors at any specialty tea shop, but you’ll probably find it the cheapest in the bulk section at your local Latin market. Best of all once you’ve infused your water, you can use the leftover re-hydrated flowers to make sweet and savory dishes. Check out my Hibiscus Flower Tacos for your next meatless Monday dinner!

Agua de Jamaica (Hibiscus Water)

Yield: 2 quarts

Ingredients:

  • 2 quarts water, divided

  • sugar (to taste, I usually use about 1/2 -3/4 cup)

  • 1 cup dried Hibiscus flowers

Optional Ingredients:

  • 1/2 cinnamon stick

  • sliced ginger (to taste)

  • lime juice (if you like it extra tart)

Directions:

  1. In a medium pot add 1 quart of water and bring to a boil.

  2. Stir in flowers and optional ingredients. (if adding optional ingredients, do not use for the taco recipe above, but consider using for my Hibiscus Chia Jam).

  3. Cover and remove from heat. Allow ingredients to steep for at least 20 minutes.

  4. Strain liquid into a serving container, discarding optional ingredients. Stir in sugar, and adjust flavor as needed.

  5. Serve chilled! (This is also a great base for sangria).

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Leche de Coco (Coconut Milk)

Leche de Coco (Coconut Milk)

Hibiscus Flower Tacos

Hibiscus Flower Tacos