BHA & BHT Free Iced Hibiscus Berry Tea Latte
That deep ruby-red color alone is enough to stop you mid-scroll, but the flavor is what really delivers — tart hibiscus, sweet strawberry, and a bright hit of lemon all layered under a cloud of frothed oat milk. Every ingredient here is whole and straightforward, which matters when you're avoiding the synthetic preservatives BHA and BHT that sneak into so many packaged drinks, flavored syrups, and even some plant-based milks. Maple syrup steps in as a clean, natural sweetener, and the oat milk keeps things creamy without any of the additive-heavy formulas you'd find in certain store-bought lattes. Making the hibiscus concentrate from scratch takes only a few minutes on the stovetop, and the result is so much more vibrant than anything from a bottle. The slow pour over the back of a spoon creates a gorgeous layered effect that makes this feel genuinely café-worthy. It's refreshing, naturally colored, and completely free of anything you'd need to second-guess.
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Learn more →Ingredients
2 servings
For the hibiscus concentrate
- 2 cups water
- 3 tbsp dried hibiscus flowers
- ½ cup fresh or frozen strawberries, hulled and halved
- 2 tbsp maple syrup
For the latte
- 1 cup oat milk
- 2 cups ice cubes
- 1 tsp fresh lemon juice
Instructions
- 1
Combine the water, dried hibiscus flowers, and strawberries in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low and cook for 8 minutes, until the liquid is deep ruby-red and the strawberries are completely soft.
- 2
Remove from the heat and stir in the maple syrup and lemon juice until the syrup dissolves. Pour the mixture through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the solids firmly with the back of a spoon to extract all the liquid. Discard the solids.
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