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Raspberry Hibiscus Latte

A delightful drink combining floral hibiscus tea and fruity raspberry syrup for a refreshing beverage, perfect for both hot and iced versions.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Beverage, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Tea and Coffee Base
  • 1 cup hibiscus tea Brew according to package instructions
  • 1 shot espresso (or strong brewed coffee)
  • 2 tablespoons raspberry syrup Increase for a stronger raspberry flavor
Milk
  • 1/2 cup milk (dairy or non-dairy) Can experiment with different types of milk
Optional Additions
  • as desired ice If serving iced
  • as desired whipped cream Optional topping

Method
 

Preparation
  1. Brew the hibiscus tea according to package instructions and let it cool.
  2. In a separate pot, heat the milk until hot but not boiling.
Mixing
  1. In a glass, combine the espresso and raspberry syrup, then pour the hot hibiscus tea over it.
  2. If serving hot, stir in the heated milk. If serving iced, let the mixture cool, then add ice and pour the milk over.
  3. Top with whipped cream if desired and enjoy!

Notes

Store leftovers in the fridge for up to one day, keeping the milk separate to prevent curdling. Reheat or serve over ice when ready to enjoy again.