Hibiscus-Pistachio Iced Tea Latte Recipe with Alison Wu
We care about the clothes we put on our bodies and the food we put in our bodies. As we dyed this season with Hibiscus, we thought it would be fun to partner with Alison Wu to bring you an exclusive recipe for a Hibiscus-Pistachio tea.
Alison Wu is stylist, recipe developer and wellness blogger based in Portland, Oregon. We follow Alison for her tasty recipes, positive insights, wellness tips and her cat & dog! Since she is an inspired writer, we thought it best to kick of this feature with a quote from her.
"Making food into art requires me to slow down, to be fully present and to enjoy the beauty that the Earth provides as nourishment. I’m continually reminding myself to stop and enjoy. To stop racing to the next thing and be grateful for whatever the present moment is offering."
Hibiscus-Pistachio Iced Tea Latte
[Serves 2]
Hibiscus Tea:
4 cups filtered water
1/4 cup dried cut hibiscus flowers
1.) Pour water and flowers into a airtight jar. Let steep in the refrigerator overnight for at least 12 hours.
Pistachio Milk:
3 cups filtered water
1 cup shelled pistachios, soaked in water for at least 6 hours
1.) In a high-speed blender, blend the pistachios and the water on high for 2-3 minutes. Strain the milk through a nut milk bag, cheese cloth or fine mesh sieve.
Hibiscus-Pistachio Iced Tea Latte:
2 cups chilled hibiscus tea
2 cups chilled pistachio milk
1 Tablespoon tocos powder
1 teaspoon reishi powder
1/4 teaspoon cardamom
1-2 medjool dates
Optional garnish: dried rose petals and crushed pistachios
1.) In a high-speed blender, blend all ingredients for 1-2 minutes. Pour over ice, and enjoy!
We encourage you to drink your hibiscus and wear it too!
Follow Alison Wu on Instagram and her blog.
