Turmeric Free Iced Hibiscus Berry Tea Latte
That deep ruby concentrate is made by simmering dried hibiscus flowers and fresh strawberries until the liquid turns jewel-bright, then sweetening it with maple syrup and a squeeze of lemon for a tart, floral punch. Frothed oat milk floats over the top in a gorgeous layered pour that looks like something you'd pay too much for at a specialty café. Every single ingredient here is naturally free of the golden spice that sneaks into so many wellness drinks and store-bought tea blends, so you can sip without second-guessing the label. The hibiscus and strawberry combination delivers that bold, tangy depth on its own — no warming spices needed whatsoever. Cooling the concentrate before assembling keeps the ice from melting too fast, and the frothing step (whether you use a handheld frother or just shake a jar hard) gives the whole drink a creamy, café-style finish. It's refreshing, stunning to look at, and genuinely easy to pull off at home any time you want something a little more special than plain iced tea.
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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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