Chicken Free Iced Hibiscus Berry Tea Latte
That deep ruby-red color alone is enough to stop anyone mid-scroll, and the flavor absolutely delivers on the promise. Dried hibiscus flowers and fresh strawberries are simmered together until the liquid is intensely fruity and tart, then sweetened with maple syrup for a natural, rounded finish. A splash of lemon juice brightens everything up before the concentrate gets strained into a silky, jewel-toned base. Frothed oat milk floats on top in a gorgeous layer, making this feel like something you'd pay too much for at a specialty café. The whole thing is completely plant-based, so there's nothing to swap or second-guess — every ingredient is exactly what it looks like. Whether you use a handheld frother or just shake the oat milk in a jar, that creamy, foamy crown comes together easily and makes the layered pour genuinely satisfying to pull off. It's refreshing, a little floral, and just sweet enough to feel like a treat.
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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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