Tree Nut 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 until the liquid is intensely fruity and tart, then sweetened with maple syrup for a concentrate that tastes nothing like anything from a coffee shop menu. A squeeze of lemon juice brightens everything up before the mixture gets strained into a silky, jewel-toned base. Frothed oat milk floats on top in a gorgeous layer, making this feel genuinely café-worthy without a single trip out the door. Every ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, beautiful ingredients doing their thing. The layered pour over the back of a spoon is a small technique that makes a big visual difference, and it's easier than it looks. Whether you're cooling off on a warm afternoon or just want something that looks as good as it tastes, this one is hard to beat.
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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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