Honey Free Iced Hibiscus Berry Tea Latte
That deep ruby-red color alone is enough to stop anyone mid-scroll, but the flavor is what really delivers — tart hibiscus, jammy strawberries, and a bright hit of lemon all balanced by maple syrup instead of any bee-derived sweetener. For anyone navigating a honey-free lifestyle, finding a naturally sweetened drink that still feels indulgent can be a challenge, and this one genuinely nails it. The maple syrup dissolves right into the warm concentrate, so the sweetness is smooth and evenly distributed throughout every sip. Oat milk brings a creamy, neutral base that lets the berry and floral notes shine, and frothing it — whether with a handheld frother or a good shake in a jar — creates that gorgeous layered café effect right at home. Pouring the foam over the back of a spoon is a small step that makes a big visual difference, giving you those distinct ruby and cream layers in the glass. It's refreshing, stunning to look at, and completely free of any ingredient that gives you pause — just clean, vibrant flavors you can feel good about.
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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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