Agua de Jamaica con Chía

Combine the dried hibiscus flowers, piloncillo, and Mexican cinnamon stick with 500g of water in a medium pot.

Bring the mixture to a boil over medium heat, stirring occasionally until the piloncillo dissolves completely.

Reduce the heat to low and simmer for 10 minutes to allow the flavors from the dried hibiscus flowers and Mexican cinnamon stick to fully infuse.