Exact quantities, then the method.
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.
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
- 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.
- For each latte, fill a glass with ice and pour in about 150ml of cold coconut or oat milk.
- Slowly pour about 60ml of the cold concentrate over the back of a spoon onto the milk, so it layers into a pink ombre.
- Keep the concentrate cold, straight from the fridge; poured hot it would curdle the plant milk.
- Serve and stir at the table. Coconut and barista oat handle the fruit acidity best.
- Shake the bottle before each use, and use it up within 4 days.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Superfruit, 50 Tea Bags 125g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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