Prep Time::10 mins
Cook Time::5 mins
Total Time::15 mins
Servings::8
Yield::10 cups
Ingredients
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6 cups boiling water
1 1/2 cups freshly squeezed orange juice
1 cup pure maple syrup
8 hibiscus tea bags (or 3 tablespoons dried hibiscus flowers
1 cup mezcal
1/2 cup Ancho Reyes chile liqueur
orange slices
whole cloves
Directions
Heat water, orange juice, and pure maple syrup just to a boil in a Dutch oven. Remove from heat. Add 8 tea bags (or dried flowers). Cover and steep for 5 to 7 minutes.
Remove tea bags (or strain). Add mezcal and chile liqueur. Keep warm over very low heat or transfer to a slow cooker set to Keep Warm. Serve in mugs; garnish with orange slices studded with cloves.