Lactose 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 into a tart, floral concentrate that tastes genuinely complex — nothing like a powdered drink mix. Maple syrup rounds out the tartness, and a squeeze of lemon juice brightens the whole thing right before straining. Oat milk steps in as the creamy, frothy layer on top, making this completely dairy-free without sacrificing that café-style richness you'd expect from a latte. The slow-pour technique over the back of a spoon creates a gorgeous layered effect in the glass, so it looks as impressive as it tastes. It's the kind of drink that feels like a treat but comes together with pantry staples and zero trips to a specialty coffee shop.
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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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