Description
Indulge in a Refreshing Raspberry Hibiscus Tea Latte! This vegan and caffeine-free latte combines tart raspberries, floral hibiscus tea, and creamy vanilla oat milk. Perfect as a light and soothing treat for any time of day.
Ingredients
- Produce:
- 1/4 cup fresh or frozen raspberries
- Tea:
- 1 hibiscus tea bag
- Dairy-Free Milk:
- 1 cup vanilla oat milk (or any plant-based milk)
- Optional Boost:
- 1 scoop vanilla plant-based collagen boost blend
- Sweetener:
- 1-2 tsp maple syrup or agave nectar (optional)
Instructions
- Brew the hibiscus tea:
- Steep 1 hibiscus tea bag in 1/2 cup of hot water for 5 minutes. Remove the tea bag and let the tea cool slightly.
- Prepare the raspberries:
- In a small saucepan, gently heat the raspberries over low heat, mashing them with a fork until they break down into a sauce-like consistency. Strain the mixture through a fine mesh sieve to remove the seeds (optional).
- Combine the tea and raspberry flavor:
- Mix the strained raspberry puree with the brewed hibiscus tea. Stir well to combine.
- Froth the oat milk:
- Heat 1 cup of vanilla oat milk until warm (do not boil). Froth using a milk frother or whisk vigorously until creamy and foamy.
- Assemble the latte:
- Pour the raspberry hibiscus tea mixture into a serving glass. Top with the frothed oat milk, creating a layered effect.
- Add optional enhancements:
- Stir in a scoop of vanilla plant-based collagen blend for an added boost and sweeten with maple syrup if desired.
- Serve and enjoy:
- Garnish with a few fresh raspberries or a sprinkle of hibiscus powder for an elegant finish. Serve warm or iced.
Notes
- To make an iced version, chill the tea and raspberry mixture, then pour over ice before adding oat milk.
- Adjust the sweetness to your preference with more or less maple syrup.
- For extra creaminess, use barista-style oat milk.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: Fusion
