To a medium sauce pot add the cinnamon stick, water, honey, hibiscus and ground cinnamon. Bring to a simmer over medium then remove from heat and let steep for 20 minutes.
Strain through a fine mesh strainer into a large jar and add in the vanilla and rose water. Taste and add more honey if needed. Chill until needed.
To make 1 drink fill a tall glass with chipped ice then pour in 1/2 cup chilled hibiscus concentrate. Top off with milk then stir to combine. Garnish with dried culinary rose petals if desired.
Recipe Courtesy of Megan Mitchell
Recipe Sponsored by Horizon Organic