This Coconut Vanilla Bean Shaken Hibiscus Iced Tea Latte was initially spawned from from the idea (visual) of the Starbucks Pink Drink. But I call mine the PANK DRANK! But unlike the chain’s version, this one has no sugar, no terrifying fake sugars, it’s made with organic herbal hibiscus tea and it has flecks of real vanilla bean. This millennial pink tinted bevvie has quickly become my afternoon treat, replacing caffeinated beverages and bringing joy all the while.
With nearly 4 weeks without any caffeine at all, I’ve been getting super creative. I have changed my morning rituals, a bit, rather than getting out of bed, grabbing some water and counting down the minutes to coffee, I’ve been leaving my phone off for the first hour I’m awake and instead choosing to meditate. Sometimes I’ll pour a little decaf coffee or some tea before my morning training session, but most mornings, as of recently, I have totally have forgotten about my old morning habit and instead have relished in my new routines.
Read more about my 14 Day Caffeine-Free Challenge and you can request to join the Tasty Yummies Tribe, our private Facebook community, to stay connected with anyone else doing the challenge.
While afternoon coffee wasn’t an everyday thing for me, I often found myself mid-day looking for a little caffeine kick. From coffee or matcha, so I decided in celebration of breaking these habits, that I would create a new afternoon drinkie! This Coconut Vanilla Bean Shaken Hibiscus Iced Tea Latte is bright, refreshing, sweetened to your liking (or not), with a little coconut milk and flecks of vanilla bean – it’s just magical.
I know it’s a little less than ordinary, but you gotta go with me on this one. It’s just the perfect treat.
I’ve been making a large batch of iced Hibiscus tea once or twice a week, about 1/2 gallon at a time using these organic tea bags, these are by far my favorite find, because it’s just hibiscus and a little orange essence, it’s lovely. Any hibiscus tea bag you like or even loose, dried hibiscus flowers, brewed. Whatever you prefer.
Hibiscus tea has a subtle nearly sour, but not too much so, taste. It’s been shown to lower blood pressure 1https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3593772/, reduce blood sugar, support healthy cholesterol and triglycerides, it may be effective at preventing kidney stones, and due to it’s very high level of antioxidants it’s great for fighting free radical damage and oxidative stress. Hibiscus is also a great source of Vitamin C and iron. As with any herbal or medicinal plant, there can be side effects. Consuming in very large amounts hibiscus tea can have negative effects in the liver, it can affect estrogen levels, so please be aware if you are pregnant, trying to get pregnant or are nursing and of course if you already have naturally low blood pressure or blood sugar or are taking meds to produce said results, it’s best to consult your physician first.
Shaken OR Stirred
I prefer this Coconut Vanilla Bean Hibiscus Iced Tea Latte shaken like a cocktail, as it disperses the vanilla bean throughout, it emulsifies the coconut milk with the tea and it makes it nice and frothy and creamy.
If you can’t be bothered, pour in the coconut milk, add vanilla extract instead of vanilla bean powder (or fresh vanilla bean) and your sweetener if you are using it and give it a real good stir.
Sweeten However You’d Like (or Don’t)
Sometimes I add a drop or two of monkfruit sweetener, you could also use stevia or whatever sweetener you’d like. Many times I just go without. Depends on my mood.
Add some berries to ice in the glass before you pour over the Coconut Vanilla Bean Shaken Hibiscus Iced Tea Latte, garnish with a berry and/or lime. Add a squeeze of lime. Blackberries or raspberries are also really nice.
I suggest around 3 tablespoons of coconut milk for a creamy latte, for less, go with 2 tablespoons (or even 1). This works best with a thick canned organic coconut milk, coconut milk beverage or nut milks would be nice, but not as creamy. If you do dairy, for a real treat try a little raw milk heavy cream!
- 8 ounces brewed Hibiscus Iced Tea (I use this brand and make a large batch of it iced at a time)
- 1 - 1.5 ounces (2 - 3 tablespoons) full fat organic coconut milk (I use the canned kind)
- generous pinch of vanilla bean powder, seeds from one vanilla bean or splash of vanilla extract
- sweetener of your preference, to taste, I like a little monkfruit sweetener (optional)
- strawberries, thinly sliced
- lime wedge
- Add the tea, coconut milk, vanilla bean powder, sweetener if you are using it and ice to a cocktail shaker.
- Shake it. Shake it like a polaroid picture.
- Pour over ice. Add berries if you'd like and/or a lime wedge.
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