Creamy Coconut Hibiscus Margaritas
Cinco de Mayo is this weekend! What better way to celebrate than with a marg! It’s actually Margarita Week! I always love participating in these blogger collaborations because it’s so fun to see how everyone interprets the same basic idea, such as a margarita, in their own unique way! I wanted to do a fun take on the classic but still maintain that signature tart flavor everyone loves in a margarita. I used hibiscus tea for a wonderfully fruity flavor that has a mouth-puckering tartness which is so good with the tequila. Then we add a little creamy coconut in the form of homemade cream of coconut. Making a homemade version is literally nothing more than whisking three things together and then you don’t have to worry about all those weird preservatives and gums and stuff! And it’s delicious. Try the leftovers in your iced (or hot!) coffee. The creamy sweetness is so delicious with the tart hibiscus! And then we add a hibiscus salt rim cause you can’t have a marg without salt. The result is so refreshing! Happy Cinco de Mayo and Happy Margarita Week! Cheers!
Creamy Coconut Hibiscus Margaritas
serves 1 margarita (concentrate, cream of coconut, and salt makes enough for about 4 margaritas)
1 1/2 oz tequila blanco
1/2 oz cointreau
1 oz coconut cream, or to taste (recipe below)
4 oz hibiscus concentrate (recipe below)
1/2 oz lime juice, freshly juiced
lime wheels, for garnish
hibiscus salt (recipe below)
hibiscus concentrate
1/2 c dried hibiscus petals
2 1/4 c water
cream of coconut
1/2 c full-fat coconut milk (I like Trader Joe’s coconut milk or Thai kitchen)
1/2 c organic sweetened-condensed milk
pinch of salt
hibiscus salt
dried hibiscus petals, crushed in a food processor or mortar and pestle until finely ground
kosher salt
make the hibiscus concentrate
In a medium saucepan set over medium-high heat, combine the dried hibiscus petals and water and bring to a boil. As soon as it begins to boil, shut the heat off and cover with the lid. Allow to steep for at least an hour, or up to overnight. Strain out petals and transfer to a jar and set aside.
make the cream of coconut
In a large measuring cup or bowl, combine the coconut milk, sweetened-condensed milk and salt and whisk thoroughly to combine. Set aside. Separation is natural so give it a good whisk again right before you make the drinks.
assemble
To make the hibiscus salt, simply combine the salt and crushed hibiscus petals in a shallow dish. Wipe the rim or side of your glass with a lime then dip the glass in the salt and coat. I personally like to make a little half moon shape on the side of the glass near the rim and dip it in salt (see photos). Then fill the glass with crushed ice.
In a cocktail shaker, combine the tequila, cointreau, coconut cream, hibiscus concentrate, and lime juice. Add ice, pop the lid on, and shake for about 15 seconds, until shaker is very cold. Strain into your salt-rimmed glass and garnish with a lime wheel. Cheers!
** A note on sweetness: The cream of coconut is the only source of sweetness here so if you like a sweeter cocktail, add another ounce or two of the cream of coconut to your margarita.
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