Vegan Hibiscus Berry Tea Latte

Total time20 min

Prep time5 min

Cook time10 min

4.6

(21)

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Ingredients

2 servings

For the hibiscus tea

2 cups water
3 tbsp dried hibiscus flowers
6 medium strawberries, hulled and halved
2 tbsp maple syrup, plus more to taste

For the steamed milk

2 cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
¼ tsp vanilla extract (optional)

Instructions

1
Combine the water, dried hibiscus flowers, and strawberries in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is deep ruby-red and the strawberries have softened.
2
Remove the saucepan from the heat and stir in the maple syrup. Let the mixture steep for 5 minutes, then strain through a fine-mesh strainer into a heatproof measuring cup or bowl, pressing the solids gently to extract all the liquid. Discard the solids.

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