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Recipes

Its fun to add Rooibos to your favorite recipes and its good for you. Share your Rooibos recipes with MY RED TEA lovers at #myredtea

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Rooibos Drinks

Share your Rooibos drink ideas with MY RED TEA lovers at #myredtea


Rooibos Iced Tea

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Rooibos Iced Tea


By: Chris Maré (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.)


8 cups water


9 Rooibos tea bags (9 tbsp tea leaves)


¼ cup honey


3 whole star anise pods


1 stick cinnamon


½ cup sugar


1 cup apple juice



    1. Place all the ingredients, except the apple juice, in a saucepan and bring to the boil. Remove from the heat and set aside to cool.
    1. Strain the Rooibos mixture into a jug or container. Add the apple juice. Mix well.

    2. Place in the refrigerator until cold.


Makes about 8 cups

Rooibos Latte

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Rooibos Latte


By: Liquid Chefs for Rooibos Limited (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.) 


4 cups water


16 Rooibos tea bags (16 tbsp tea leaves)


3 tbsp almond syrup


milk


ground nutmeg or chocolate



    1. Bring the water and Rooibos tea bags to the boil. Steep for 10 minutes to create a strong brew. Remove the tea bags.

    2. Pour ½ cup hot Rooibos into each of eight cups. Add 1 tsp almond syrup per cup and stir.

    3. Steam the milk and top each cup with 3 tsp of the steamed milk. Garnish with ground nutmeg or chocolate.


NOTE: This recipe is best prepared in an espresso machine.


Serves 8

Rooibos Mojito

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Rooibos Mojito

 


By: Anida van der Spuy (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.)


The mojito is a Cuban classic. This recipe is with a South African twist.


2 ½ tbsp Rooibos Syrup (see Rooibos Syrup recipe)


¹⁄³ cup white rum


2 to 3 lime wedges


a generous amount of mint leaves, without stalks


5 ice cubes, crushed


soda water



    1. Place the Rooibos syrup, rum, lime wedges and mint in a tall, sturdy glass.

    2. Crush the mixture with a muddler* or the back of wooden spoon.

    3. Add the crushed ice and top up with soda water. Stir vigorously and serve immediately.


Serves 1


* A muddler is a bartender’s tool, used to ‘muddle’ or make a mash of fruits, herbs, or spices in the bottom of a glass to release their flavor.

Rooibos Aqua Martini

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Rooibos " Aqua " Martini


By: Luke Dale-Roberts (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.)


1 shot (2 tbsp) cinzano rosso


crushed ice


1 shot (2 tbsp) van der hum or orange liqueur


½ cup cold, strong Rooibos


½ shot (1 tbsp) grand marnier


twist of lemon



    1. Pour the cinzano into a cocktail shaker, add the ice and shake to mix. Add the liqueur, Rooibos and grand marnier and shake.

    2. Pour into martini glasses. Garnish with a lemon twist.


Serves 2 to 3

Baking with Rooibos

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Caramel & Rooibos Cheesecake

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Caramel & Rooibos Cheesecake


By: Jaco Slabber (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.)


½ cup butter or margarine, melted


2 packets (7 oz each) graham crackers, crushed


2 cups cream cheese


1 can (14 oz) caramel spread


1 cup Rooibos Syrup (see Rooibos Syrup recipe)


4 tsp caramel extract


2 cups heavy cream


2 ½ tbsp superfine sugar


2 tbsp powdered gelatin, dissolved in ¼ cup warm, strong Rooibos



    1. To make the cookie crust, mix the crushed cookies with the melted butter or margarine. Press the mixture into the base of a greased pie dish or loose-bottomed cake pan (9 inch diameter).

    2. In a bowl, mix the cream cheese, caramel spread, Rooibos syrup and caramel extract together. Whip the cream and superfine sugar to the soft peak stage. Add the gelatin to the cream cheese mixture and fold in the cream. Stir until well mixed.

    3. Pour the mixture into the crust. Refrigerate for approximately 5 hours.

    4. Garnish with fresh strawberries and chocolate curls.



Serves 8 to 12

Rooibos Bran Muffin

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Rooibos Bran Muffins


By: Jaco Slabber (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.)


1 ½ cups bran


1 cup warm, strong Rooibos


½ cup margarine


¾ cup brown sugar


2 eggs


2 cups buttermilk


2 cups all-purpose flour


1 cup wholewheat flour


3 tsp baking soda


½ tsp salt


7 cups All Bran flakes, crushed


1 cup pecan nuts, chopped


1 cup raisins



    1. Preheat the oven to 350 °F. Grease a muffin pan or line with pieces of baking paper.

    2. Mix the bran, Rooibos and margarine and allow to cool.

    3. When the bran mixture is cool, add the rest of the ingredients and mix well.

    4. Fill the muffin cups half to two-thirds of their depth and bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Turn the muffins onto a wire rack to cool.


NOTE: The dough can be kept in the refrigerator in a tightly sealed container for 2 weeks.


Makes 18 muffins 

Rooibos & Walnut Carrot Cake

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Rooibos & Walnut Carrot Cake


By: Edgar Osojnik (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.)


This cake can be frosted with a butter or cream cheese frosting if desired.


¾ cup sunflower oil


2 eggs


1 ¼ cups superfine sugar


2 ½ cups all-purpose flour


3 tsp baking powder


2 tsp salt


1 tbsp ground cinnamon


1 tsp ground cloves


16 oz (2 ½ cups) carrots, grated


1 cup walnuts, chopped


zest of 2 lemons


juice of 2 lemons in which 2 Rooibos tea bags (2 tbsp tea leaves) have been infused



    1. Preheat the oven to 375 °F. Grease an 8 inch round cake pan and line with greased baking paper.

    2. Combine the oil, eggs and sugar in a medium-sized bowl.

    3. In a large bowl, strain together the flour, baking powder, baking soda, salt, cinnamon and cloves. Add the grated carrots and stir to mix well.

    4. Add the egg mixture to the carrot mixture and blend thoroughly.

    5. Add the walnuts, lemon zest and lemon-Rooibos infusion and mix well.

    6. Pour the mixture into the prepared cake pan and bake for about 75 minutes.

    7. Leave to cool in the tin for 5 minutes. Turn onto a wire rack to cool completely.


Makes 1 cake

Others

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Rooibos Syrup

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Rooibos Syrup


By: Anida van der Spuy (Reproduced with kind permission from  A touch of Rooibos, cookbook – Rooibos Limited.)


8 cups water


5 Rooibos tea bags (5 tbsp tea leaves)


4 tbsp honey


1 ¹⁄³ cup sugar


4 tsp lemon juice


2 tsp vanilla essence



    1. Combine all the ingredients, except the vanilla essence, in a large saucepan. Stir over low heat until all the sugar has dissolved. Boil over moderate heat for 45 to 50 minutes until reduced and syrupy.

    2. Remove the tea bags. Add the vanilla essence.

    3. Allow the syrup to cool before using.


Makes about 1 cup