Tropical Hibiscus Cooler

1. 1

   Steep tea bags in 1 1/2 cups boiling water 15 minutes.

2. 2

   Strain, and discard tea bags; transfer liquid to saucepan.

3. 3

   Stir in sugar, and return liquid to a boil.

4. 4

   Reduce heat to medium-low, and boil 15 minutes, or until liquid is reduced by half.

5. 5

   Transfer to bowl, and place in freezer 10 minutes, or until mixture is syrupy.

6. 6

   Fill glasses with ice.

7. 7

   Pour 2/3 cup pineapple juice and 1 oz.

8. 8

   rum (if using) into each glass.

9. 9

   Add 1 1/2 Tbs.

10. 10

    coconut milk, and drizzle 2 Tbs.

11. 11

    hibiscus syrup over coconut milk.

12. 12

    Garnish with pineapple slices and mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.