Hibiscus coffee spritzer mocktail

This non alcoholic coffee spritzer mocktail is made with brewed coffee and a homemade hibiscus syrup. A traditional spritzer is just wine and sparkling soda/water. I thought this would be a fun twist for those who don’t drink alcohol. I don’t recommend substituting the tonic water with club soda or sparking water though. Tonic water has a completely different flavor compared with other sparkling beverages like club soda. This recipe is sweeter with the tonic water and that’s why I picked it. A good substitute could be ginger ale for a spicier vibe.

Making the hibiscus syrup is the fun part of this spritzer mocktail. Dried hibiscus leaves can be found in the drink aisles in the grocery store. In Toronto, they are often labeled “sorrel”. Boil hibiscus leaves with water, sugar, whole cloves, whole cinnamon, and raw ginger for maximum flavor. Then steep this for a few hours to make the syrup super sweet. Next, strain it to get a syrup. You don’t have to limit yourself to this mocktail recipe. You can use this syrup in sangrias, lemonades and sodas. If you don’t like hibiscus you can use my spiced simple syrup recipe.

The coffee spritzer base

I used regular instant coffee to make the brewed coffee. You could also use ground coffee but you’ll have to strain it if you don’t have a coffee-maker. I added 3 tablespoons instant coffee to 2 cups boiling water. Then I let it cool to room temperature. You can also refrigerate it for chilled, refreshing vibes. Orange zest or lemon zest cuts through the bitterness of the coffee and pairs really well with the hibiscus syrup.

Hibiscus coffee mocktail

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Servings: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Hibiscus syrup

1 cup dried hibiscus (sorrel)

1 cup water

1 cup granulated sugar

1/2 cup whole gloves

2 inch ginger root, peeled

2-3 cinnamon sticks  

 

Coffee spritzer mocktail

2 tablespoons orange or lemon zest

2 cups brewed coffee, at room temperature

1/2 cup hibiscus syrup

2x355ml cans tonic water, chilled

Tray of ice cubes

Orange or lemon wedges to garnish

Fresh mint sprigs to garnish

Instructions

Hibiscus syrup

1. Boil the water and sugar in a saucepan on medium heat until it dissolves completely.
2. Add the dried hibiscus leaves, cloves, ginger and cinnamon sticks and boil for 10 minutes.
3. Turn off the heat and cover the sauce pan with its lid for 1-2 hours. Letting the hibiscus steep brings out the flavor so the longer you steep it, the sweeter the syrup gets.
4. Strain afterwards and keep the syrup chilled until needed.

Coffee spritzer mocktail

1. Mix the cooled coffee, hibiscus syrup, orange/lemon zest together.
2. In 4 tall glasses, add ice halfway, then pour the mix from the previous step 3/4 way in each glass.
3. Top the remainder of each glass with the tonic water. Stir before serving.
4. Garnish as preferred.

Notes

Store any syrup leftovers in a mason jar for up to 5 days.