Iced Hibiscus Tea (Agua de Jamaica)

Boil 6 cups of water in a large saucepan, creating a rolling boil. Introduce the hibiscus petals, cinnamon sticks, whole cloves, ground nutmeg, and ground allspice into the boiling water. Lower the heat to a low simmer and gently cook for 30 to 45 minutes, or until the water has transformed into a deep reddish hue.

Add the chopped piloncillo to the hibiscus-infused water and stir until it has fully incorporated, then set the mixture aside to cool for 15 minutes. After the cooling process, carefully pour the warm liquid into a 1-gallon pitcher using a wire mesh strainer to separate the solids from the liquid. Extract as much juice as possible from the hibiscus petals and discard them, then stir in the white sugar until it has dissolved completely. Finally, add enough cold water to fill the pitcher and serve immediately or allow it to sit overnight for optimal flavor.