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. I’ve always found pure hibiscus tea to be a little too sour for my taste, but came up with this latte in a recent attempt to get more of its stunning color into my morning routine, and now I’m completely hooked. 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. The green tea is optional here, but a great addition when you need a little help waking up in the morning or as a mid-afternoon boost. And I swear I feel like I’m getting color therapy when drinking this latte – the fluffy, pink foam is so soothing to look at, I’m in a complete state of peace by the time I’ve taken my last sip.
We have some weekend links for you after the jump, have a great Sunday :)
- The Cookbook Deal – I’ve been so excited for this podcast, in which Jessica Murnane documents a whole year of her life while making her first cookbook. I loved the first two episodes, and although that might have something to do with the fact that I’ve now gone through the book-making process twice, I think anyone can enjoy it because Jessica is such a great and charming storyteller. And if you are thinking of writing a cookbook, you should definitely give this one a listen.
- This Hibiscus Mask from S.W. Basics
- Andrea Gentl’s Photo Essay From Her Time in the Andes – breathtaking
- Feedback, NY, Down the Aisle – interesting people interviewed about their grocery shopping routines. So far I’ve enjoyed interviews with Julia Turshen, Hannah and Landon Metz, Kenny Anderson.
- The Matriarch Behind Beyoncé and Solange
- On The Rocks – crystals explained on Garance Doré
- 1 tablespoon dried hibiscus flowers
- 1" piece ginger - grated
- 1 green tea bag
- 1½ cups hot water
- 1½ cup unsweetened almond milk or other milk of choice
- 1 tablespoon honey/any other sweetener of choice, or to taste (optional)
- 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. 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.