Creamy Coconut Hibiscus Rum Cooler is a delicious rum cocktail recipe made with sweet hibiscus flower tea and coconut milk.
Course Drinks
Cuisine Caribbean
Prep Time 15 minutesminutes
Cook Time 1 minuteminute
Total Time 16 minutesminutes
Servings 1serving
Calories 275kcal
Author Tristin Rieken
Ingredients
3ouncesfull fat coconut milk
½ouncesimple syrup
½ouncelime juice
1ouncedark spiced rumor more depending on personal taste
2ounceshibiscus tea
Instructions
Add all ingredients except hibiscus tea to a shaker filled with crushed ice.
3 ounces full fat coconut milk, ½ ounce simple syrup, ½ ounce lime juice, 1 ounce dark spiced rum
Shake until frothy then pour into tall glass leaving a little room on the top.
Pour hibiscus tea over a large spoon to maintain layers and pour enough to fill the glass.
2 ounces hibiscus tea
Video
Notes
To make homemade hibiscus sweet tea combine ½ cup granulated sugar with ¼ cup dried hibiscus flowers (or ½ cup fresh hibiscus petals) in a large bowl or pitcher then stir in 2 cups of boiling water. Steep for 5-10 minutes, strain through a fine mesh strainer and pour into a large pitcher full of ice to cool. Add additional sweetener to taste. Store refrigerated until ready to use.