Show Me Your Sauces! : Coffyns and Brew #2 @drawingdownthedragons
Show Me Your Sauces! : Coffyns and Brew #2  @drawingdownthedragons
Uploaded September 2026 | Updated September 2026, 2 weeks ago
Join Dion and Snappy for our new podcast, Show Me Your Sauces, the show where we explore magical recipes and the history and myths surrounding them. Today we will be exploring the World's oldest bread & beer recipes and how they are connected to mystery rites involving the dead. We will explore Coffyns, Babylonian tablets , the Zorastarian Haoma, dron Bread ritual, Mithraic feasts, Dionysian Obileas Bread, Eucharist and wine, Esau's red porridge, Issac, Jacob, Rachael, Leah, Mandrake, Sekhmet, Hathor, Bes, Marzeah, Beer, Karkade, Pharoahs, Hibiscus, Tea

Today's recipe:
Tea of the Pharoah's aka Jamaica

Ingredients
1 to 2 cups dried hibiscus flowers (flor de jamaica)
4 to 8 cups water (divided)
¾ to 1 cup sugar, agave, or piloncillo (to taste)
Ice cubes for serving

Optional: A cinnamon stick, lime slices, or mint leaves

Instructions
Boil the water and flowers: Place 4 cups of water and the dried hibiscus flowers in a medium pot.
Bring to a gentle boil over medium-high heat, then simmer for about 5 to 10 minutes.

Steep: Turn off the heat, cover the pot with a lid, and let the flowers steep for 15 to 20 minutes to draw out the deep red color and tart flavor.

Strain: Pour the liquid through a fine-mesh strainer into a large pitcher, pressing down on the flowers to extract all the juice before discarding them.

Sweeten: Stir in your choice of sugar or sweetener while the tea is still warm so it dissolves completely.

Dilute and chill: Add another 4 cups of cold water (or more, depending on how strong you like it) and stir. Place the pitcher in the refrigerator until it is well-chilled.

Serve: Pour over plenty of ice and garnish with a slice of fresh lime.


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Show Me Your Sauces! : Coffyns and Brew #2

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