Hot Mulled Hibiscus with Saigon Cinnamon Stick


Mulled Hibiscus

The scent of this drink is the definition of holiday, with¬†flavors of cinnamon, hibiscus, cloves, vanilla, and nutmeg mingling together. It’s great for tea time, pre-dinner drink, or dessert. How can you not love the vibrant pink color and floral fragrance of hibiscus? Saigon cinnamon, or Vietnamese cinnamon, is the king of all cinnamon. It is sweet and strong. If you can’t find them, use regular cinnamon sticks.

Hot Mulled Hibiscus with Saigon Cinnamon Stick


  • 2 Saigon (or Vietnamese) cinnamon barks or sticks, and more for serving (1 per cup) (Saigon Cinnamon is the sweetest cinnamon there is. It is wonderful. If you can't find them, use regular cinnamon sticks)
  • 2 tbsp of hibiscus powder or 2 cups of dried hibiscus flowers
  • 1 tsp of vanilla
  • A dash of nutmeg
  • A dash of ground cloves
  • 1 cup of sugar
  • 8 cups of water


  1. Simmer all the ingredients, except the cinnamon sticks for serving, in a saucepan over low heat for 30 minutes. Stir occasionally. Serve with cinnamon barks.

Need more ideas for a holiday drink? Get ideas from Cooking Light and Food Network.

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