Nutmeg Free Iced Hibiscus Berry Tea Latte
This vibrant drink is a feast for the eyes before it even hits your lips — that deep ruby-red concentrate layered beneath a cloud of frothed oat milk is genuinely stunning in the glass. Dried hibiscus flowers and fresh strawberries simmer together into a tart, floral base that tastes complex and café-worthy, yet every single ingredient is completely straightforward. Maple syrup brings just enough sweetness to round out the tartness, and a splash of lemon juice sharpens the whole thing beautifully. The oat milk froth floats on top in a dreamy layer, making it look like something you'd pay too much for at a specialty coffee shop. Warm spices like nutmeg have no place here — this recipe is built entirely around bright, fruity, and floral flavors, so there's nothing to swap or avoid. It's a genuinely refreshing option for anyone who wants a fancy iced drink without any of the usual spice-blend guesswork. Make the hibiscus concentrate ahead of time and keep it chilled, and you're just a froth and a pour away from something really special.
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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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