Chestnut Free Iced Hibiscus Berry Tea Latte
That deep ruby-red color alone is enough to stop a scroll, but the flavor is what really delivers — tart hibiscus, sweet strawberry, a hint of citrus, and creamy frothed oat milk all layered into one stunning glass. The concentrate is built from scratch by simmering dried hibiscus flowers and fresh strawberries together, which coaxes out every bit of fruity depth before maple syrup rounds it all out. Straining the mixture and letting it cool properly means you get a silky, vibrant base that sits beautifully beneath the foam. Frothing the oat milk — whether with a handheld frother or a good shake in a jar — creates that café-style float that makes the whole drink feel genuinely special. There are no hidden additives, no store-bought syrups to second-guess, and every ingredient is straightforward and easy to source. It's naturally free from tree nuts of any kind, so anyone navigating nut sensitivities can sip without a second thought. Whether you're serving it at a weekend brunch or just treating yourself on a warm afternoon, this latte is as impressive to look at as it is to drink.
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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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