Ingredients:

  • 2 standard Dried Hibiscus Tea Bags (or 2 teaspoons loose leaf)
  • 1 teaspoon liquid Green Coffee Bean Extract (Optional)
  • 1 cup Hot Water (just off the boil)
  • 1 cup Fresh or Frozen Strawberries (sliced)
  • 1–2 tablespoons White Granulated Sugar (adjust to taste)
  • 1 cup Cold Water
  • 1 cup Unsweetened Coconut Milk (carton variety recommended)
  • Ice Cubes (as needed)

Instructions:

  1. Create the Hibiscus Concentrate: Steep the hibiscus tea bags in 1 cup of hot water for 5–7 minutes. Remove the tea bags and discard them; this is your strong, vibrant pink concentrate.
  2. Infuse Flavour: Add the sliced strawberries and sugar (or sweetener) directly into the warm hibiscus concentrate. Stir until the sugar dissolves completely.
  3. Steep and Chill: Allow this mixture to steep at room temperature for at least 15 minutes, or chill in the fridge for 30 minutes for a deeper flavour extraction.
  4. Strain the Base: Strain the strawberry-hibiscus liquid through a fine-mesh sieve into a separate container, pressing gently on the strawberries to extract all the pink juice. Discard the solids.
  5. Add Enhancements: Stir the 1 cup of cold water and the green coffee extract (if using) into the strained pink base.
  6. Assemble the Drink: For each serving, fill a cocktail shaker or sealable jar halfway with ice. Add half of the prepared pink base mixture, then top with half of the coconut milk.
  7. Shake and Serve: Seal the shaker tightly and shake vigorously until well-chilled and slightly frothy. Pour immediately into tall glasses filled with fresh ice. Garnish with a fresh strawberry slice.