Begin by boiling 1 cup of water in a small saucepan over medium-high heat. Once the water reaches a rolling boil, add 1-2 teaspoons of dried hibiscus flowers. Remove from heat and let steep for 5-7 minutes.

While the hibiscus is brewing, take ½ cup of fresh raspberries and mash them until chunky to release their juices.

In the same saucepan, combine the strained tea, mashed raspberries, and 1 cup of your preferred milk. Heat the mixture over medium heat for 2-3 minutes while stirring gently.

Add sweetener of choice and 1 teaspoon of vanilla extract, stirring well. Allow to meld for an additional minute.

Pour the latte into a mug and optionally top with whipped cream and garnish with additional raspberries or edible flowers.