RECIPE AUTHOR:@recipesfromapantry
Ingredients
- 1 tbsp dried hibiscus flowers
- 3 bags rooibos
- 1 litre (4 cups) hot water
- 250 ml (1 cup) pomegranate juice
- 1 clementine sliced
- 1 cinnamon stick
- 4 cardamom pods split
- Date syrup to your taste
Instructions
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Add the hibiscus flowers, rooibos tea bags and boiled water into the bowl of the slow cooker and let them steep 10 mins.
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Remove and discard tea bags and discard them add all the other ingredients.
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Close the lid, switch it on high, and set the time for 2 hrs.
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Cook until the programme finishes and serve the mulled tea with extra hibiscus flowers, clementine slices and cinnamon sticks.