Tropical Hibiscus Cooler Recipe | Iced Tea Recipes - Better Nutrition

Tropical Hibiscus Cooler

Break out the mini umbrellas for this exotic, rum-optional elixir. For a lighter drink, you can make a spritzer with 2 Tbs. of the hibiscus syrup and 3/4 cup seltzer water. Serve with a straw for stirring.
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Tropical Hibiscus Cooler


  • 3 hibiscus tea bags or 2 Tbs. dried hibiscus flower
  • 6–8 tsp. stevia or ½ cup sugar
  • 4 cups pineapple juice
  • 6 oz. white rum, optional
  • ½ cup plus 1 Tbs. light coconut milk
  • 6 fresh pineapple slices, for garnish
  • Fresh mint sprigs, for garnish


1. Steep tea bags in 1 1/2 cups boiling water 15 minutes. Strain, and discard tea bags; transfer liquid to saucepan. Stir in sugar, and return liquid to a boil. Reduce heat to medium-low, and boil 15 minutes, or until liquid is reduced by half. Transfer to bowl, and place in freezer 10 minutes, or until mixture is syrupy.

2. Fill glasses with ice. Pour 2/3 cup pineapple juice and 1 oz. rum (if using) into each glass. Add 1 1/2 Tbs. coconut milk, and drizzle 2 Tbs. hibiscus syrup over coconut milk. Garnish with pineapple slices and mint sprigs

Nutrition Information

  • Calories: 195
  • Carbohydrate Content: 45 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 11 mg
  • Sugar Content: 38 g
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