Yummy & Healthy Rooibos Tea Recipes
Did you know?
1st January of every year is celebrated as the National Rooibos Day by South Africans and people across the world. It’s a date that coincides with the birthdate of Benjamin Ginsberg, who played a major role in the establishment of the rooibos industry. So much for shrub or so, you’d think! But if you understand Why Rooibos is special and its major Health Benefits, we’re warning you, you’d fall in love with it!
And if you think that the consumption of Rooibos was limited to our Rooibos teas and tea blends, then read on! Here are some fun recipes that you’ll not only have fun making, but also majorly enjoy having! You’re going to have a lot on your plate! (pun intended)
1. Start small with a Rooibos Latte
A cozy no caffeine drink for evenings - perfect to be shared with a loved one over some laughter and cute banter.
Ingredients
- 4tsp of Rooibos Loose Leaves
- 2tsp Honey
- 1/2tsp Vanilla extract
- 2 cups of Milk
- ⅔ cups of Water
Instructions
- Bring the water to a simmer in a small saucepan. Remove from the heat and add the loose leaves and steep for 10 minutes.
- Heat the milk and pour it into a blender. Add honey and vanilla extract and blend on high for 1 minute.
- Add the milk into the tea and stir gently.
There, you have your Rooibos Tea Latte! Sprinkle some dry fruits of your choice on top for added fun!
2. End Big with a Rooibos Tea Infused Cake
For the fans of cakes and of course, Rooibos Tea, reading this - you’ll be drooling! Two favourite things in one - how exciting!
Ingredients
- 80ml boiling water
- 60ml organic red rooibos tea, plus dry leaves for decoration
- 180g butter
- 180g castor sugar
- 10ml grated orange rind
- 3 extra-large eggs, beaten
- 120g cake flour
- 120g self-raising flour
- 1ml salt
Ingredients for Orange Glace Icing
- 250ml icing sugar
- 15ml orange juice
- Hot organic red rooibos tea
Instructions
Preheat the oven to 180°C.- Combine the boiling water and tea and allow it to stand to infuse and cool.
- Cream the butter and add the sugar and orange rind. Beat until light and fluffy. Gradually add the well-beaten eggs.
- Sift together the flours and salt and fold into the butter mixture, alternating with the strained tea until well blended.
- Pour into a greased loaf tin and bake for 40 – 45 minutes, or until a skewer inserted into the center comes out clean.
- To make the glacé icing, sift the icing sugar into a bowl and add the orange juice and sufficient hot left-over tea to form a mixture that will run smoothly when dropped from a spoon. If the icing is too thin, add more icing sugar to correct the consistency.
- Ice the top of the cake and decorate with a sprinkling of dry tea.
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