Gelatin Free Iced Hibiscus Berry Tea Latte
That deep ruby-red color alone is enough to stop anyone mid-scroll, but the flavor is just as striking — tart hibiscus, sweet strawberry, and a bright hit of lemon all balanced with a touch of maple syrup. The 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. Every ingredient here is straightforwardly plant-based and whole, so there's no need to scrutinize labels for hidden animal-derived thickeners or setting agents that can sneak into flavored drinks and syrups. The hibiscus concentrate is made from scratch in one small saucepan, which means you're fully in control of what goes into your glass. Pressing the cooked strawberries through a fine-mesh strainer coaxes out every drop of that jewel-toned liquid, and the maple syrup dissolves right in for a clean, natural sweetness. Frothing the oat milk — whether with a handheld frother or a good shake in a jar — gives you that café-style foam without any dairy or additives. It's refreshing, stunning to look at, and genuinely easy to pull off on any afternoon.
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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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