Iced Superfruit Pink Latte

A make ahead berry concentrate for a layered pink iced latte over coconut or oat milk in seconds, any day. Caffeine free, dairy free.

Iced Superfruit Pink Latte

This is a make ahead version of the pink latte: a strong berry and hibiscus concentrate brewed once and kept cold, so you can build a layered pink iced latte over coconut or oat milk in seconds any day of the week. It is served cold and layered, never hot, because hibiscus curdles hot plant milk.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Superfruit Pink Latte recipe. Canonical: https://teas.co.uk/recipes/fruit tea/iced superfruit pink latte/

The coconut or oat milk softens the fruity tartness, and pouring the cold concentrate slowly over the milk gives that pink ombre. Caffeine free and dairy free. Makes enough concentrate for about six.

⏱ 10 min + 30 sec per cup 🍽 Makes 6 lattes 📊 Easy 📚 Fruit Tea Recipes

You'll need

  • 8 Teapigs Superfruit tea temples
  • 300ml rolling boil water, for the concentrate
  • Cold coconut drink or barista oat milk, about 150ml per latte
  • Maple syrup, to taste
  • A sterilised 350ml bottle, plus ice

Method

  1. Make a strong concentrate: steep all 8 temples in 300ml of rolling boiling water, covered, for 8 minutes, then squeeze them out, sweeten lightly with maple, cool and bottle. It keeps for 4 days chilled.
  2. For each latte, fill a glass with ice and pour in about 150ml of cold coconut or oat milk.
  3. Slowly pour about 60ml of the cold concentrate over the back of a spoon onto the milk, so it layers into a pink ombre.
  4. Keep the concentrate cold, straight from the fridge; poured hot it would curdle the plant milk.
  5. Serve and stir at the table. Coconut and barista oat handle the fruit acidity best.
  6. Shake the bottle before each use, and use it up within 4 days.
What you'll end up with: A layered pink iced latte in seconds, from one batch of berry concentrate, with no curdling.

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