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.