Hazelnut Free Hibiscus-Berry Cinnamon Rooibos Tea
This vibrant, ruby-red tea is the kind of drink that makes you slow down and actually enjoy what's in your cup. Rooibos brings a naturally sweet, earthy base, while dried hibiscus flowers deepen the color and add a tart, floral note that pairs beautifully with the warmth of cinnamon and fresh ginger. Frozen mixed berries simmer right into the water, releasing their juices and giving the whole brew a lush, fruity richness before the tea even steeps. A touch of honey and a squeeze of lemon juice round everything out, letting you dial the sweetness exactly where you want it. Tree nut allergies can make flavored teas and herbal blends tricky since many commercial options are processed alongside nuts or contain hidden extracts — this one is built entirely from whole, recognizable ingredients you control from start to finish. Serve it steaming in a mug on a cold afternoon or poured over ice with a sprig of fresh mint for something that feels genuinely special without much effort at all.
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Learn more →Ingredients
4 servings
- 4 cups water
- 4 rooibos tea bags
- 2 tbsp dried hibiscus flowers
- 1 cup frozen mixed berries (blueberries, raspberries, or strawberries)
- 2 cinnamon sticks
- 1-inch piece fresh ginger, thinly sliced
- 2–3 tbsp honey, or to taste
- 1 tsp fresh lemon juice
For serving
- fresh mint sprigs, for serving (optional)
- ice, for serving (optional)
Instructions
- 1
Combine the water, frozen mixed berries, cinnamon sticks, and sliced ginger in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 5 minutes, until the berries have softened and released their color into the water.
- 2
Remove the saucepan from the heat. Add the rooibos tea bags and dried hibiscus flowers. Steep for 5 minutes, until the liquid is a deep ruby-red.
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