Simple Hibiscus Latte
This Hibiscus latte is one for rainy mornings, quiet journaling sessions, or the kind of day when you need a gentle reset. It’s tangy rich, creamy, and just a little indulgent. If tangy and not overly sweet is your thing, then this is your drink.
The Taste of Flower I Didn’t Know I Could Drink!
Where I come from, in the sun-baked villages of Limpopo, the hibiscus flowers bloomed like small, red suns against the fences. They belonged to our grandmothers’ gardens, curled over schoolyards, and old homesteads but strangely, they never belonged to our plates.
We walked past them on our way to school. We plucked them absentmindedly on long walks. But never, not once did anyone say,”You can drink that.”
No one told us these dried petals could become tea, could steep into something tart, refreshing and calming all at once. They were simply beautiful, taken for granted, like so much of what we grow up around in childhood.
It wasn’t until much later through travels, through recipes, through this strange, looping journey of reconnection with home that I realised this tea latte was made of the same floral flowers that grew besides my childhood. This hibiscus latte is my attempt to bring what once bloomed quietly in our village unnoticed, to steep it gently in my kitchen and hopefully yours.
Now, as plant-based lattes bloom across café menus; from matcha latte to turmeric and rose latte, this hibiscus latte feels like a floral homecoming.
Whether you’re a tea-lover, a latte dreamer, or someone who likes pretty drinks with a backstory, this one’s for you.
What is Hibiscus Tea Latte?
Hibiscus tea isn’t just about aesthetics (although let’s be honest, she’s a showstopper). Unlike traditional lattes that use espresso as their base, a hibiscus tea latte begins with dried hibiscus petals.
It’s tart, creamy and calming a hug in a mug with just the right amount of sass. It’s also caffeine-free, naturally plant-based, and perfect if you’re trying to swap your daily coffee for something kinder on the nervous system.
It’s full of quiet, healing power, passed down through generations across the African continent. In Nigeria, it’s known as Zobo, a bold, ruby-red drink served chilled at celebrations and everyday tables. In Egypt, it’s called Karkadé sipped hot or ice cold, loved for centuries for its heart-soothing properties In South Africa, well, maybe it’s time we claim it in our kitchens too.
The dried hibiscus flowers; tart and crimson become tea when steeped in hot water. That tea can then bloom into something new: a soft, floral latte with the creaminess of milk and a gentle kiss of honey to sweeten the tang.
If you have never had hibiscus tea, think cranberries softened by summer. Think something wild and bright, tempered with warmth in your tongue.
Why you’ll love Hibiscus Latte
Ingredients You’ll Need for Hibiscus latte recipe
Making this pink hibiscus tea latte at home is surprisingly easy, and it doesn’t require any fancy tools just a little curiosity and the willingness to let a flower surprise you.
- Hibiscus powder: or dried hibiscus petals or hibiscus tea bags try Holland & Barrett, Amazon UK, or African/Caribbean grocers. I used Aduna’s Hibiscus powder.
- Plant-based milk: I recommend oat milk. I love the creaminess it adds, but almond milk or coconut milk works too.
- Sweetener: I recommend date syrup to add a little sweetness balances the tartness. Normal sugar works too.
What You’ll Need (Tools & Equipment)
You don’t need much to make this dreamy hibiscus latte at home — just a few everyday tools, and maybe one trusted favourite.
Here’s what I use in my kitchen:
- A small saucepan or pot – for warming the milk without boiling it
- A handheld frother – to whip up that café-style froth (though a whisk or even a jar with a lid will do in a pinch)
- A blender – if you’re using hibiscus powder, blending helps avoid lumps and gives a silky finish. You can use Vitamix blender which makes everything smooth and effortless. it’s one of those “worth every penny” tools.
- A fine mesh strainer or tea infuser – if you’re using dried hibiscus petals or tea bags, you’ll want something to strain the steeped tea
- A favourite mug or glass – because presentation matters, especially when you’ve just made a latte that looks like sunset
No fancy machines. Just a few gentle tools and your own two hands.
my final thoughts
I didn’t know I could drink the hibiscus flowers from my childhood. I didn’t know their red blush could swirl into my cup, soften my morning, and remind me softly, sweetly that the things we overlook might be the ones that bring us home again.
So here’s to returning.
To frothing our way through slow mornings. To reclaiming the flowers we thought were just for decoration. To making space for beauty in our kitchens, in our routines and in ourselves.
Try it. Share it. Whisper your own story into it.
And if you do, tag me @itslivhuwani on instagram or leave a comment on Pinterest. Because I’d love to see your version of this pink little wonder.
Want more drinks to try?
Simple Hibiscus Latte
Equipment
- Blender If you are using method 1
- Kettle if you are using method 2
- Fine mesh strainer or tea infuser (only if using loose petals) for method 2
- Small saucepan or pot (to gently warm the latte after blending)
- Handheld frother (or whisk) (optional) optional
- Mug
Ingredients
- 1 tsp hibiscus powder or 1 hibiscus tea bag (or 1 tbsp dried hibiscus petals)
- 1 cups oat milk (or plant-based milk of your choice)
- 1 tbsp date syrup or agave syrup (adjust to taste)
- ½ cup boiling water (only needed if using tea bag or dried petals)
- Vegan whipped cream optional but wildly satisfying
Instructions
Method 1: (Blender method)
- Add hibiscus powder, oat milk and sweetener into a blender. Blend for 30–45 seconds until silky and slightly frothy.
- Warm the blended mixture on the stove until steaming (don’t boil).
- Pour into a mug, froth further using a handheld frother if desired.
- Pour into a mug. Top with cream and a delicate garnish of dried petals or rose dust for a dramatic mood. Sip slowly and let it anchor you.
Method 2: Using Hibiscus Tea Bag or Dried Petals (No Blender)
- Boil water using a kettle. Pour ½ cup of the boiling water over 1 hibiscus tea bag (or 1 tbsp dried petals) in a mug or heatproof cup.
- Steep for 5–7 minutes until the colour is rich and the flavour has bloomed. Remove tea bag or strain out petals.
- In a small pot, gently warm oat milk or plant-based milk of your choice until steaming, but not boiling.
- Pour the warm milk into your steeped tea. Add date syrup or any sweetener of your choice and stir to combine.
- Use a frother or whisk for foam (optional)
- Garnish with cream for indulgence and serve warm or pour over ice for a refreshing version.
