Xanthan Gum Free Iced Hibiscus Berry Tea Latte
That deep ruby-red hibiscus concentrate is the kind of color that stops you mid-pour and makes you want to photograph it before you even take a sip. Dried hibiscus flowers and fresh strawberries simmer together until the liquid is intensely fruity and floral, then maple syrup rounds out the tartness in the most natural way. A splash of lemon juice brightens everything just before straining, and the result is a concentrate so vibrant it almost glows over ice. Frothed oat milk floats on top in a dreamy layer, making this feel like something you'd pay too much for at a specialty café. The whole thing comes together with pantry-friendly ingredients and zero additives — no stabilizers, no thickeners, nothing you'd need to scrutinize on a label. For anyone navigating a sensitivity to common gum-based additives, this is the kind of drink that proves you're not missing out on anything. Serve it immediately for the full layered effect, and maybe make a double batch of the concentrate because it disappears fast.
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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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