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Tiburon Tea

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February 24, 2018

Toasted coconut tea and horchata combine for an exotic beverage with Latin island flair. Topped with cinnamon, it’s an ideal after-dinner delicacy. Go from mocktail to cocktail by adding dark rum.

Ingredients

Water

Rice

Demerara Sugar

Vanilla Extract

Cinnamon

Red Diamond® Toasted Coconut Tea

Optional: Dark Rum

Directions

11.5 horchata (let 32 ounces of rice sit in 64 ounces of water overnight and fine strain; add 2 tablespoons of 2:1 demerara sugar, 1 teaspoon of vanilla extract and 1 tablespoon of cinnamon)

24 ounces of brewed toasted coconut tea

3Shake and top with cinnamon

4Add 1.5 ounces of dark rum

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