Vegan Iced Hibiscus Berry Tea Latte

Total time30 min

Prep time5 min

Cook time10 min

4.9

(19)

That deep ruby-red color alone is enough to stop a 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 floral, then sweetened with maple syrup for a concentrate that tastes like something you'd pay way too much for at a café. A squeeze of lemon juice brightens everything up and keeps the flavors from feeling flat. The whole thing is completely plant-based without any workarounds — oat milk froths up beautifully here, layering over the iced concentrate in a way that looks genuinely stunning in the glass. Pouring the frothed milk over the back of a spoon creates that café-style gradient effect, so it's as pretty as it is refreshing. Make the hibiscus concentrate ahead of time and keep it in the fridge, and you're just a quick froth away from a gorgeous drink whenever the craving hits.

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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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