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Drink recipe · from the recipe book

Iced Raspberry Hibiscus-Style Black Tea Latte

Tangy blended raspberries and strawberries swirl into cold black tea and creamy skim milk for a bright, fruity, lightly sweet sip.

Iced Raspberry Hibiscus-Style Black Tea Latte

Ingredients

  • 1¼ cups (300 ml)300 gBrewed black teabrewed strong and chilled
  • ¾ cup100 gRaspberries
  • ⅔ cup100 gFrozen strawberries, unsweetened
  • 1 cup (240 ml)240 gSkim milkcold
  • 1 tbsp20 gMaple syrup
  • 1½ tsp8 gLemon juice
  • 1 tsp chopped2 gFresh mintleaves for garnish

Steps

  1. Make sure the black tea is already brewed strong and fully chilled before you start.
  2. In a blender, combine the raspberries, frozen strawberries, maple syrup and lemon juice; blend until smooth to make the berry purée.
  3. Divide the berry purée evenly between two tall glasses, half in each.
  4. Fill each glass with ice if you like, then pour half of the chilled black tea over the purée in each glass.
  5. Slowly pour half of the cold skim milk into each glass so it layers on top.
  6. Garnish each glass with half of the mint leaves and stir before sipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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