Exact quantities, then the method.
A superfruit latte is a layered pink iced drink, and the key is to make it cold rather than hot. Hibiscus is acidic and will curdle hot plant milk on contact, so you chill a strong berry concentrate and pour it slowly over cold coconut or oat milk, which gives you that clean pink ombre without any splitting.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Superfruit Latte (Plant Based, Iced Pink Latte) recipe. Canonical: https://teas.co.uk/recipes/fruit-tea/superfruit-latte-plant-based-iced-pink-latte/
It uses Teapigs Superfruit, a pure caffeine-free berry and hibiscus infusion. Ten minutes plus chilling, dairy-free.
You'll need
- 3 Teapigs Superfruit tea temples
- 150ml rolling boil water, for a strong concentrate
- 150ml cold coconut drink or barista oat milk
- 1 to 2 teaspoons maple syrup, to taste
- Plenty of ice
Method
- Make a strong concentrate: steep the 3 temples in 150ml rolling boil water, covered, for 7 minutes, then squeeze and remove.
- Stir the maple syrup into the concentrate, then chill it completely. It must be cold; hot acidic hibiscus curdles plant milk on contact.
- Fill a tall glass with ice and pour in the cold coconut or oat milk.
- Slowly pour the cold superfruit concentrate over the back of a spoon onto the milk so it layers into a pink ombre rather than mixing and splitting.
- Serve straight away and stir at the table; coconut and barista oat handle the fruit acidity far better than plain milks.
The tea it is made with, and what to make next.
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Brewed with: Teapigs Superfruit, 15 Tea Bags 37.5g
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