Strawberry Hibiscus Paleta Mocktail
Pantry Recipe
Strawberry Hibiscus Paleta Mocktail
These paletas come together in under a minute in the blender (minus tea brewing and chia blooming). My kids love these for breakfast! Add a little extra agave or honey for sweeter paletas, or feel free to skip the sweetener entirely. The coconut milk makes these extra creamy, but any preferred milk will work well.
For a grown up treat: Fill a glass 3/4 of the way up with your favorite nonalcoholic rosé or flavored seltzer to make it a mocktail, and then dip the paleta in.
xo Chef Carla
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Strawberry Hibiscus Paleta Mocktail
Makes about 10 paletas
Paleta Ingredients:
1/4 cup Tadin Hibiscus loose flowers
4 Tadin Organic Chamomile tea bags
2 cups boiling water
1/4 cup Tadin Chia Seeds
1/4 cup honey or agave (optional)
1 cup strawberries (about 10 fresh or frozen)
1/2 cup coconut milk
1/16 tsp. sea salt (the smallest pinch)
Strawberry Hibiscus Paleta Mocktail
Brew the hibiscus flowers and chamomile tea bags in two cups of boiling water and let steep for 20 minutes. Strain out the flowers and the tea bags.
Stir in the chia seeds and honey or agave if desired. Stir every few minutes for five to 10 minutes, and then let cool to room temperature or place in the fridge overnight (this is also delicious to drink as is).
Add the chia hibiscus mixture, strawberries, coconut milk, and sea salt to a blender and blend for 30 to 60 seconds until smooth.
Pour into popsicle molds and freeze for four hours or overnight. Make it a mocktail or eat straight up!
Store leftover paletas in an airtight container for up to one month.
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