Offer your guests a different take on a Christmas mulled tea with this hibiscus and pomegranate mulled tea.
So this conversation happened a few weeks back………..
Water man : I am here to read your water meter. Do you know where it is?
Me : (blank look), erm no.
Water man : ok, well do you know where to shut off the water supply incase there is a problem?
Me : (longer blank look), ummmm no.
Water man : stands there looking at me silently.
Me : erm, I better go call Freddy to check.
Water man : yeap, I think that is a good idea.
And I have lived in this house for 6 years………
At least, I know where to find the water to make this slow cooker hibiscus and pomegranate mulled tea recipe. So, I know what I need to know, and that is the line I am sticking with J.
Now on to even more important things. It is kinda almost Christmas. And this fact should be celebrated by indulging in Christmas smells, Christmas spice, Christmas songs and tadadada……. a Christmas mulled tea.
My first Christmas drink offering this year is this slightly sharp hibiscus pomegranate mulled tea, flavoured and fragrant with cinnamon, cloves, clementine’s, pomegranate, maple syrup for sweetness and hibiscus for a taste of West Africa. On those days when lots of people are coming, I make huge vats of it in my slow cooke, Sierra Leone style. It means everyone who comes has something lovely and unusual – and I just sit back relax, ladle it out and enjoying their company.
This Christmasy hibiscus pomegranate mulled tea works for the whole family as it uses a caffeine free rooibos tea base. Just imagine the fun you would have sitting around the fire, listening to Christmas music and playing Christmas games, with an endless supply of mulled tea. Even better – a splash of wine when the kiddoes go to bed and the grown-ups can really come out to play. I’ve got your back.
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Hibiscus Pomegranate Mulled Tea - West African Flavours
- 1 tbsp dried hibiscus flowers
- 3 bags rooibos
- 1 litre (4 cups) hot water
- 250 ml (1 cup) pomegranate juice
- 1 clementine sliced
- 1 cinnamon stick
- 4 cardamom pods split
- Date syrup to your taste
- Add the hibiscus flowers, rooibos tea bags and boiled water into the bowl of the slow cooker and let them steep 10 mins.
- Remove and discard tea bags and discard them add all the other ingredients.
- Close the lid, switch it on high, and set the time for 2 hrs.
- Cook until the programme finishes and serve the mulled tea with extra hibiscus flowers, clementine slices and cinnamon sticks.