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Tiburon Tea


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.


64 oz. water

32 oz. rice

2 Tbsp. 2:1 demerara sugar

1 tsp. vanilla extract

1 Tbsp. cinnamon, plus some for garnish

4 oz. Red Diamond® Toasted Coconut Tea, brewed

1.5 oz. dark rum, optional


1For the horchata, steep the rice in water overnight, and fine strain

2Add the sugar, vanilla and 1 Tbsp. cinnamon

3Add the brewed toasted coconut tea; shake and pour into a glass

4Top with cinnamon

5Add dark rum, if desired