Hibiscus Ginger Latte

I’ve always found pure hibiscus tea to be a little too sour for my taste, but came up with this latte. The creaminess of the almond milk helps offset the harshness of the hibiscus, and the ginger adds a nice note of warmth and complexity, making this latte a great winter drink.  Serves: 2

  • 1 Tab dried hibiscus flowers
  • 1″ piece ginger – grated
  • 1 green tea bag (opt)
  • 1½ cups hot water
  • 1½ cup unsweetened almond milk or other milk of choice
  • 1 Tab honey/any other sweetener of choice, or to taste (optional)

    Combine hibiscus, ginger, tea & hot water in a teapot or a large mug; keep covered while steeping. Remove the tea bag after 2-4 minutes. Let hibiscus steep for another 15-20 minutes.
    Warm milk if you prefer a hot latte. Pour latte into a blender through a strainer.
    Add milk & honey and blend until frothy and smooth. This latte also tastes great iced.


  • 1 avocado
  • 1 cup cubed frozen mango – or pawpaw??
  • 1 fennel bulb – roughly chopped (use the green fronds, too)
  • 1-inch piece ginger
  • juice of 1 lime
  • handful fresh mint leaves (optional)
  • ½ – ¾ cup raw coconut water – depends on the kind of consistency you like, I used ½ cup for a creamy, spoonable smoothie
  • Combine all the ingredients in a blender until smooth. Adjust the amount of liquid if needed. Garnish with fennel fronds and mint leaves.