This iced latte is the kind of drink that makes a slow afternoon feel like a treat — earthy rooibos, bright citrus, and a cloud of frothy milk poured over ice. The concentrate is built by simmering the tea with fresh orange zest, then finished with a splash of orange juice and just enough maple syrup to round everything out. Keeping the orange juice to a tablespoon per serving and using lactose-free milk are the two small moves that keep this well within comfortable territory for anyone managing a low-FODMAP approach. Rooibos itself is naturally caffeine-free and gut-friendly, so this is a genuinely relaxing option any time of day. No specialty equipment is required either — a handheld frother or even a sealed jar gets the milk beautifully foamy in under a minute. The result looks like something you'd pay too much for at a café, but it comes together in your own kitchen with two servings ready to go.
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Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 teaspoons per serving, so it is likely fine.
Combine the water, rooibos tea bags, and orange zest in a small saucepan. Bring to a gentle simmer over medium heat, then remove from the heat and steep for 5 minutes.
Remove and discard the tea bags. Stir in the maple syrup and vanilla extract until the syrup dissolves completely. Pour the concentrate through a fine-mesh strainer into a heatproof measuring cup or bowl to remove the zest, then stir in the fresh orange juice.
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