Walnut 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 and intensely floral, then sweetened with maple syrup for a natural, rounded finish. The result is tart, fruity, and just a little floral — the kind of flavor that feels fancy without requiring any specialty equipment or hard-to-find ingredients. Frothed oat milk floats on top in a gorgeous layered pour, making this just as pretty to look at as it is refreshing to drink. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-based milks or sweeteners. The oat milk brings a creamy, neutral backdrop that lets the hibiscus and strawberry shine without competing. It comes together in well under an hour, and the cooling trick with an ice bath means you're not waiting long before that first sip hits the glass.
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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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