Ingredients
1 cup raspberries (fresh or frozen)
2 tablespoons dried hibiscus flowers
1.5 cups water, divided
1/2 cup granulated sugar
2 shots (approx. 2 oz each) freshly brewed espresso or strong coffee
1 cup milk (dairy or non-dairy), per serving
1 teaspoon vanilla extract
Instructions
Combine 1 cup raspberries, 1/3 cup water, and 1/2 cup sugar in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes until thickened into a syrup. Strain.
Stir 2 tablespoons hibiscus flowers into 1/2 cup water to steep for 5 minutes. Strain.
Pour 2 shots of espresso into a heatproof mug. Add 2 tablespoons raspberry syrup and 1 tablespoon hibiscus tea.
Stir in 1 cup milk and 1 teaspoon vanilla extract until well combined. Serve immediately over ice if desired.
Notes
Use frozen raspberries to reduce cost. Adjust raspberry syrup to taste.
Substitute hibiscus tea with cranberry juice for a different flavor profile.
Swap milk for oat milk for a creamier texture.
Garnish with edible flowers or raspberry slices for presentation.
- Prep Time: 15
- Cook Time: 10
- Category: Trending Dessert Recipes
- Method: Blending
- Cuisine: Modern Cafe
- Diet: Vegetarian
Nutrition
- Serving Size: 1 latte
- Calories: 180
- Sugar: 20g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg