Vegetarian 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, and a bright hit of lemon all swirled together in one gorgeous glass. Simmering the dried flowers and fresh strawberries together pulls out every bit of color and complexity before the maple syrup rounds everything out into a concentrate that tastes genuinely special. Frothing the oat milk and floating it gently over the top isn't just for looks — it creates a creamy, layered sip that shifts from rich and milky to tangy and fruity as you drink your way down. The whole thing comes together with pantry-friendly ingredients and no espresso machine required, which makes it an easy win for a weekend brunch or a hot afternoon pick-me-up. Plant-based from start to finish, it skips dairy entirely without sacrificing any of the latte experience you'd expect from a café version. Make the hibiscus concentrate ahead of time and keep it chilled, and you're just a quick froth away from something that looks like it took serious effort.
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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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