A delicious pink drink made with fresh strawberries, dried rose petals, hibiscus, and green tea. A pretty and tasty frozen treat to cool off in the summer.
Frozen Pink Tea Latte
A combination of fruity and floral flavors make up this frozen pink drink. It’s a pink frappuccino!
- Made with fresh strawberries and green tea.
- Cafe-quality drink made at home.
- Perfectly sweet and ice cold.
- Pink color comes from a combination of strawberries, rose buds, and hibiscus mixed with cream.
My Blender Pick:
Questions You May Have
What is a frozen tea latte?
In basic terms, a tea latte is “milk tea.” Blend a tea latte with a ton of ice to make it a frozen tea latte.
Is there caffeine in this drink?
Yes. Green tea is in this pink drink which has caffeine.
I don’t have a Vitamix, will my regular blender work?
Yes, but make sure your blender can handle ice.
Can the cream topping be made ahead of time?
Whipped cream can be made ahead of time (1-2 days) and kept in the refrigerator.
Frozen Pink Tea Latte Tips
- The drink can be made caffeine-free by taking out the green tea from the recipe.
- Make sure the strawberry syrup with rose, hibiscus, and tea is chilled before blending it with the ice. Lukewarm syrup will melt the ice too quickly.
- If you want to skip making the strawberry puree from scratch, you can buy it premade.
Iced Tea Cheat Sheet
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What You’ll Need
- Fresh strawberries
- Edible dried rose buds
- Hibiscus tea bags
Make sure it’s just hibiscus and doesn’t include any other ingredients.
- Green tea
- Heavy cream
- Ice cubes
- Vitamix blender
Makes perfect frozen drinks.
- Mini blender
I like to use one with a spout for easy pouring.
- Glass cup
This recipe makes 2 servings in these 17 oz glasses.
- Handheld milk frother
Makes whipped cream in seconds.
How to Make it
There are two parts to this drink:
- Lightly whipped cream
- Frozen pink latte
STEP 1: Lightly whisk heavy cream and sugar.
Whip using a handheld milk frother using the frother attachment.
Froth until the cream starts to thicken.
Set aside in the refrigerator while you prepare the strawberry drink.
STEP 2: Puree diced strawberries and water.
Dice the strawberries and puree them in a mini blender with a cup of water.
I know, I know, I’m using two blenders in this recipe but it’s such a small quantity that I find the mini blender does a better job.
STEP 3: Heat strawberry puree with sugar and water.
Put the puree into a saucepan with a half cup of sugar and another half cup of water.
Bring the strawberry syrup to a boil then lower heat to a simmer.
STEP 4: Infuse rose buds, green tea, and hibiscus in strawberry syrup for 5 minutes.
Cut the rose buds in half.
Add the cut dried rose buds, green tea, and hibiscus tea bags into the strawberry syrup.
Let it simmer for 5 minutes then turn off heat and let cool.
STEP 5: Strain solids using a mesh strainer.
This part takes a while since you’ll need to dump out the solids once it fills up the strainer. Discard the solids.
Cool the rose-infused strawberry syrup a bit, then put in the refrigerator to chill. You want this to be COLD when you add it into the blender with ice.
STEP 6: Blend strawberry syrup, ice, and heavy cream.
I use my trusty Vitamix blender (I’ve had it for over 10 years!) to blend the chilled rose and tea-infused strawberry syrup, ice, and 1/4 cup heavy cream.
You can use any kind of milk you prefer instead of heavy cream, but since I’m already using it for the whipped cream, I figured it would be easier to use what I already have on hand.
Make sure the lid is on tight! Start on low, move the variable speed up, then flip the switch to high. Use a tamper to move the ice around to ensure a smooth drink. It should take 10 seconds in the Vitamix.
Once it looks slushy, you’re done.
STEP 7: Pour frozen pink drink into two cups.
Look at that pink!
STEP 8: Top with whipped cream and garnish with rose petals.
I use a spoon and dollop on the whipped cream.
Sprinkle on some of the edible dried rose bud petals and serve with a straw.
Frozen Pink Latte
- 4 cups ice
- 1 1/2 cup water
- 1 1/2 cup diced strawberries
- 1/2 cup white sugar
- 1/4 cup heavy cream
- 2 tablespoons edible rose buds + extra for garnish
- 2 teaspoons green tea
- 2 hibiscus tea bags
- Lightly whisk heavy cream and sugar.
Whip together 1/3 cup heavy cream and 2 teaspoons sugar until soft peaks form. Set aside in the refrigerator.
(I like using a handheld milk frother to whip.)
- Puree diced strawberries and water.
Dice strawberries and puree in a mini blender with a cup of water.
- Heat strawberry puree with sugar and water.
Pour puree, 1/2 cup water and 1/2 cup sugar into a saucepan. Bring to a boil then lower heat to simmer.
- Infuse rose buds, green tea, and hibiscus in strawberry syrup for 5 minutes.
Cut rose buds in half. Add cut rose buds, green tea, and hibiscus tea bags into the strawberry syrup. Let it simmer for 5 minutes then turn off heat and let cool.
- Strain solids using a mesh strainer.
Strain out solids and discard. Cool down the syrup then place in refrigerator to chill.
- Blend strawberry syrup, ice, and heavy cream.
In a blender, combine the infused strawberry syrup, ice, and heavy cream. Start the blender on low then move up to high until the drink becomes slushy.
- Pour frozen pink drink into two cups.
- Top with whipped cream and garnish with rose petals.
Serve with a straw and drink immediately.