Hibiscus Coconut Tea Latte

Course: Drinks

Cuisine: Fusion

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings: drink

Calories: 170kcal

Author: Jazzmine Woodard

Just a few simple ingredients make for a purple hibiscus milk tea latte full of benefits

Print Recipe

Equipment

Ingredients

2 teaspoons dried hibiscus or two hibiscus tea bags
½ inch knob of ginger
1 ½ cup coconut milk
1 tablespoon honey or to taste

Instructions

Add hibiscus or teabags, ginger, coconut milk, and honey to a small saucepan over medium heat.
Bring mixture to a low boil, stirring to dissolve honey and incorporate flavors (about three minutes).
Turn off heat and strain out tea and ginger pieces. Then carefully swirl a frothing wand through the mixture to create as much foam as desired.
Pour latte into mug and enjoy carefully.

Notes

Preparation

You can make this latte up to three days in advance.

Allow the drink to come to room temperature then store refrigerated until ready to drink up to three days. Some separation will likely occur so be sure to give it a good shake before enjoying and gently reheat it to loosen the texture if using full fat coconut milk.

Troubleshooting

I recommend using plant-based milk in this hibiscus latte, especially if using pure dried hibiscus flowers because they are acidic, which will cause curdling with dairy milk. Hibiscus tea bags will have varying levels of acidity and could be used.

Nutrition