Coconut Free Iced Hibiscus Berry Tea Latte
That deep ruby-red color alone is enough to stop a scroll, and the flavor absolutely delivers — tart hibiscus, sweet strawberry, and a bright hit of lemon all swirled together under a cloud of frothy oat milk. The concentrate is built from scratch by simmering dried hibiscus flowers and fresh strawberries until the liquid turns jewel-toned and intensely fruity, then sweetened with maple syrup for a clean, natural finish. Many store-bought tea lattes and flavored drinks sneak in coconut cream or coconut-derived sweeteners, so making this at home means you know exactly what's in the glass. Oat milk steps in as the creamy, foam-friendly base — froth it with a handheld frother or just shake it hard in a jar, and it floats beautifully over the concentrate in a gorgeous layered pour. The whole process is straightforward enough for a weekday afternoon but looks impressive enough to serve at a brunch or summer gathering. Serve it immediately over a full glass of ice and watch the layers slowly swirl together as you sip.
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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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