Hibiscus Strawberry Iced Latte
A refreshing, two-toned iced latte featuring vibrant hibiscus tea and sweet strawberry puree layered with rich espresso and creamy milk. This visually stunning drink balances floral, fruity, and coffee notes for a sophisticated summer refresher.
Ingredients
- 2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
- 1 cup water
- 1 cup fresh strawberries hulled and sliced (or frozen strawberries, thawed)
- 2-3 tablespoons honey or simple syrup adjust to taste
- 4 shots of espresso or 1 cup strong cold brew coffee
- 1 cup milk of choice dairy or plant-based
- 1/2 teaspoon vanilla extract
- Ice cubes
- Fresh strawberry slices and dried hibiscus flowers for garnish optional
Instructions
- Prepare the hibiscus tea: In a small saucepan, bring 1 cup of water to a boil. Add the dried hibiscus flowers or tea bags, reduce heat, and simmer for 5 minutes. The liquid should turn a deep ruby-red color, indicating a strong concentration.
- Strain and sweeten: Remove from heat and strain the tea into a heatproof container. Add 1-2 tablespoons of honey or simple syrup while the tea is still warm, stirring until dissolved. Allow to cool completely.
- Make the strawberry puree: In a blender or food processor, blend the fresh strawberries until smooth. Strain through a fine-mesh sieve if you prefer to remove seeds. Stir in the remaining 1 tablespoon of sweetener.
- Combine hibiscus and strawberry: Mix the cooled hibiscus tea with the strawberry puree. Taste and adjust sweetness if needed. Refrigerate until cold (at least 30 minutes).
- Prepare the espresso: Brew your espresso shots and let them cool to room temperature, or use ready-made cold brew coffee if preferred.
- Assemble the drinks: Fill two tall glasses halfway with ice cubes. Pour the hibiscus-strawberry mixture to fill about 1/3 of each glass.
- Add the coffee layer: Slowly pour the espresso over the back of a spoon onto the hibiscus layer to create a distinct separation between layers.
- Finish with milk: Mix the vanilla extract with your milk of choice, then carefully pour it over another spoon to create the final layer. The drink should now have three beautiful, distinct layers.
- Serve immediately: Garnish with a fresh strawberry slice and a dried hibiscus flower if desired. Provide a straw for stirring the layers together when ready to drink.
Notes
- For a stronger hibiscus flavor, steep the tea longer or use more dried flowers.
- The hibiscus-strawberry mixture can be made up to 3 days in advance and stored in the refrigerator.
- For a frothy top layer, shake the milk and vanilla in a jar with a tight-fitting lid before pouring.
- Creating distinct layers works best when each component is at a different temperature—the hibiscus-strawberry mixture should be cold, the espresso room temperature, and the milk cold.
- For a special occasion, freeze some of the hibiscus tea in an ice cube tray to use instead of regular ice cubes.