Hibiscus latte

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 58 kcal
, Fat: 1 g
, Carbohydrate: 10 g
, Protein: 1 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pink sugar

1 tbsp sugar
2 tbsp raspberry crumble
1 tbsp hibiscus tea

Tea

3 dl water
10 g hibiscus tea
1 tbsp raspberry jelly

To serve

5 dl almond drink (Barista)
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Utensils

For 4 glasses, each approx. 250 ml

How it's done

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Pink sugar

Finely grind the sugar, raspberry crumble and tea in a food processor or using a mortar and pestle.

Tea

Bring the water to the boil. Add the tea and jelly, cover and leave to infuse for approx. 5 mins. Strain the tea.

To serve

Froth the milk, pour into four cups or glasses. Pour the tea over the milk, sprinkle with the pink sugar.

Good to know
Tip: Use rose hip tea instead of hibiscus tea.
Note: Hibiscus tea is available from Coop Vitality pharmacies.

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Fotografin Claudia Link, Foodstyling Katja Rey

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