Hibiscus Iced Latte

This was one of the first beverages I made during quarantine.

Ingredients

• 6 tsp loose hibiscus tea leaves
• 3 TBSP sugar
• 2 1/2 cups milk (I used 2%)
• 5 cups water

Directions

1. Boil 5 cups of hot water.
2. Place tea in a mesh tea ball and steep for 5 minutes.
3. Add sugar and mix to dissolve. Remove tea ball.
4. Let cool in refrigerator.  I used a glass pitcher, so I let it cool on counter before placing in refrigerator so the glass wouldn't crack from quick change in temperature. 
5. When cool, add milk.
6. (optional) Froth before serving.  I placed an ounce or two in a french press and pumped it quickly for about 30 seconds to a min. Then I poured it on top of a poured glass of latte. There are multiple ways to froth milk, this one is easiest for me. The latte is good without this step, but this step makes it feel luxurious. 

This makes a lot of latte, and being that it was quarantine, I didn't have people to share it with. This lasted for about 5 days in the refrigerator with no issues. 

Adapted from The Merry Thought