Hibiscus is a powerful tropical flower with a long list of health benefits (anti-inflammatory, digestive aid, metabolism-boosting, helps with cholesterol level and blood pressure maintenance). It also happens to produce the most brilliant, ruby red-colored tea with a prominent tart flavor. In this warming recipe 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.
- 1 tablespoon dried hibiscus flowers
- 1" piece ginger - shredded 1 tablespoon honey/any other sweetener of choice, or to taste (optional)
- 1 tablespoon honey/any other sweetener of choice, or to taste (optional)
- 1 green tea bag (optional)
- 1½ cups hot water
- 1½ cup unsweetened almond milk or other milk of choice (RFR tip - preferably raw and homemade)
- Combine hibiscus, ginger, green tea and water in a teapot or a large mug, keep covered while steeping.
- Remove the green tea bag after 2-4 minutes of steeping. Let the hibiscus steep for another 15-20 minutes. Warm up the milk if you prefer a hot latte. (skip this step if you want to keep it more raw-friendly)
- Pour the tea into a blender through a strainer. Add the milk and honey to the blender and blend until frothy and smooth. This latte also tastes great iced.