Mushroom 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, sweet strawberry, a whisper of maple, and a creamy oat milk cloud on top. The whole thing comes together from a short list of clean, plant-based ingredients with absolutely nothing to second-guess for anyone avoiding fungi or fungal derivatives. Dried hibiscus flowers and fresh strawberries simmer down into a concentrate so vivid and fragrant it feels almost too pretty to drink. Maple syrup rounds out the tartness without overpowering it, and a squeeze of lemon juice keeps everything bright and balanced. Frothing the oat milk — whether with a handheld frother or a good shake in a jar — gives you that café-style layered pour that looks genuinely impressive in a tall glass. It's the kind of drink that works equally well as a weekend treat or a showstopper when you have people over, and the fact that it's naturally free of any mushroom or yeast-based ingredients means everyone at the table can enjoy it without hesitation.
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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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