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Hibiscus Latte, The Perfect Spring Latte

Spring is finally arrived in Upstate New York after frequent teasing by mother nature. As May rolls in with its wavering rainy days and sun flooded afternoons, this comforting sweet and floral recipe is the perfect last hot drink to curl up with as we wait for summer. The Hibiscus Latteis a great compliment to many coffees because, as you may have already noted, many varieties of beans naturally carry the subtle floral tea-like undertones in their flavor profile. We chose our Machristay Guatemalan for this pairing. This Fair-Trade, organic whole bean coffee from Huehuetenango has a bright snap of acidity and a berry wine-like flavor, that compliments the lightly acidic flower.

To make the Hibiscus Latte the way, make your own hibiscus syrup and use it to taste. This homemade version of the simple syrup is the perfect treat, just follow the easy directions below! Let us know how yours turned out in the comments!

The Ingredients

  • Machristay Guatemalan
  • 2 cups water
  • 1/2 cup white sugar
  • 1/3 cup dried hibiscus flowers
  • 1/4 cup brown sugar
  • 1/2" piece of ginger, thinly sliced
  • 1 lemon, zested

The Instructions

  1. Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
  2. Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
  3. Add 1-2 tablespoons of this syrup to espresso in your regular latte brew method.

Let us know how your Hibiscus Latte turned out and how you were able to riff on this recipe to make it your own in the comments! Enjoy!

Author

Chris' Coffee Staff

Starting out of the back of an El Camino with the help of my family and a couple off duty cops, Chris' Coffee Service has been the experts in coffee since 1975.