Flor de Jamaica (Hibiscus) Chili Margarita Mocktail for Dia de Los Muertos

Pantry Recipe

Flor de Jamaica (Hibiscus) Chili Margarita Mocktail for Dia de Los Muertos

“Day of the Dead, also known as Dia de Muertos, celebrates the lives of beloved family and friends through offerings of food and drink at private altars or gravesites. Originating from an ancient Aztec tradition celebrating the Mictecacihuatl, the goddess of the dead this festival was initially held during all of August. 

However, once Mexico was colonized by Spain in the 16th century, the holiday shifted to be closer to All Saints and All Souls Day, landing on November 1st and 2nd. Recognized as a public holiday throughout Mexico, it’s also widely celebrated throughout the U.S. and South America.

The offerings, or ofrendas, given to a loved one can vary, but food is an integral part of the Day of the Dead celebration. It’s said that the smells and scents of a loved one’s favorite foods can bring them the energy to continue on in the afterlife. 

Sugar skulls decorated with the names of those who have passed are placed on graves and in-home altars, and golden yellow marigold flowers become ubiquitous, luring souls in with their strong scent. Foods such as the sweet, soft pan de muerto (bread of the dead) vary widely from region to region, sometimes dotted with licorice-laden anise seeds or fragrant orange blossom water, and are baked before the two day celebration begins.” — Saveur

Listen to the podcast where I explain the recipe here. Hibiscus is a delicious herbal tea made from the calyx of the hibiscus flower. It has a tart, floral, and fruity flavor similar to cranberries or pomegranate. Chilín Con Limón is one of my favorite Tadin products. It’s made with ground chiles mixed with lime and salt. I love to use this as a rim for drinks and also to sprinkle on fresh fruits like mango. The Organic Ginger Root Tea is an essential part of the drink and it adds heat and spiciness. It is a replacement for a warming shot of tequila. 

xo Chef Carla 

PS: Pin the recipe for later on Pinterest

Flor de Jamaica (Hibiscus) Chili Margarita for Dia de Los Muertos:

Serves 1

2 Tbsp. Tadin Organic Hibiscus Tea Jalapeńo Syrup 

2 Tadin Organic Ginger Root Tea bags 

1/4 cup boiling water 

1 cup of ice 

1 lime, juiced 

3/4 cup orange juice 

2–4 dashes orange bitters 

seltzer soda, to top off 

1 Tbsp. agave 

1 Tbsp. Chilín Con Limón, garnish (for the glass rim) 

sliced jalapenos, garnish

Instructions Margarita Mocktail:

1. Pour the boiling water over the Organic Ginger Root Tea bags. Add a lid or small saucer on top of the mug and steep for three minutes before removing the ginger tea bags. Cool to room temperature. While waiting for the tea to cool, make the Organic Hibiscus Tea Jalapeńo Syrup (recipe below). 

2. On one side of your glass, use a pastry brush to add a swipe of the agave. Coat the area in Chilín Con Limón by carefully rolling the glass on the sticky side. 

3. Add the ice, syrup, cooled tea, lime juice, orange bitters, and orange juice to a large glass. Top with your favorite soda and stir. Garnish with sliced jalapenos. Note: Add more syrup, if you like your drink sweeter.

Ingredients Organic Hibiscus Tea Jalapeño Syrup

1/2 cup cane sugar

1/2 water

4 Tadin Organic Hibiscus Tea Bags

½ jalapeño, sliced

1/16 tsp. salt

Instructions Organic Hibiscus Tea Jalapeño Syrup

1. Heat the sugar, water, and salt in a small saucepan on medium-high heat until small bubbles appear (about three minutes).
2. Add Organic Hibiscus Tea bags and sliced jalapeños to a heatproof jar, pour the syrup over the tea bags and steep for about 10 minutes. Pull out the tea bags and jalapeños, let cool to room temperature. Store covered in the fridge for up to seven days.

See the post on Pinterest

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