Eggless Iced Hibiscus Berry Tea Latte

Total time30 min

Prep time5 min

Cook time10 min

4.9

(19)

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 made by simmering dried hibiscus flowers and fresh strawberries together until the liquid turns jewel-bright and intensely fruity, then sweetened with maple syrup for a naturally rich finish. Oat milk steps in as the creamy component here, frothed until foamy and floated gently over the top for that gorgeous café-style layered look — no dairy, no eggs, no fuss. The lemon juice adds just enough brightness to balance the floral tartness without overpowering it. It's the kind of drink that feels fancy but comes together with a saucepan, a strainer, and a jar you shake like you mean it. Whether you're hosting brunch or just treating yourself on a warm afternoon, this one is genuinely hard to resist.

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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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