Raspberry Hibiscus Latte
This homemade Raspberry Hibiscus Latte combines tangy hibiscus with sweet raspberry and creamy milk, creating a café-worthy treat you can enjoy anytime. Whether hot or iced, this latte is a refreshing, flavorful alternative to expensive coffee shop drinks.
Equipment
- Small pot or kettle
- Fine-mesh strainer
- Fork for mashing
- Measuring cups and spoons
- Milk frother (optional)
Ingredients
For the Hibiscus-Raspberry Base:
- 3 tbsp dried hibiscus flowers or hibiscus tea bags
- 1 cup filtered water
- 3/4 cup raspberries fresh or frozen
- 2-3 tbsp honey or agave syrup to taste
For the Latte:
- 1 cup milk oat, dairy, or preferred alternative
- 1/4 tsp vanilla extract optional
- Ice for iced version
- Cinnamon stick or fresh raspberry for garnish, optional
Instructions
- Prepare the Hibiscus Concentrate: Boil the water in a small pot or kettle. Turn off heat and add hibiscus flowers. Let steep for 7-10 minutes until dark red.
- Infuse Raspberry Flavor: Add raspberries to the hot hibiscus tea and mash them with a fork. Let sit for 5 minutes.
- Strain & Sweeten: Strain the mixture through a fine mesh strainer, pressing on the solids to extract all the liquid. Stir in honey or agave while warm.
- For a Hot Latte: Heat milk on the stove or microwave until steamy. Use a frother if available. Pour 1/3 cup of hibiscus concentrate into a mug, then add the hot milk. Stir gently.
- For an Iced Latte: Fill a glass with ice. Add 1/3 cup hibiscus concentrate and top with cold milk. Stir and enjoy!
- Optional Garnish: Add a cinnamon stick or a fresh raspberry for extra flavor and presentation.
- Storage: Store leftover hibiscus concentrate in an airtight container in the fridge for up to a week.
Notes
Adjust sweetness to taste by adding more or less honey/agave.
Try different milk options for unique flavors—oat milk gives a creamy texture, while almond milk keeps it light.
The hibiscus concentrate can be made ahead for quick lattes throughout the week.