Exact quantities, then the method.
If you want the seasonal spiced latte without the coffee or the caffeine, this is it: a strong spiced Rooibos concentrate under frothed oat or soya milk, all cinnamon and clove over a creamy body. Rooibos has enough body to carry milk, so it never tastes watery, and being low in tannin it splits far less readily than Black Tea.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Spiced Winter Red Latte (Plant Based) recipe. Canonical: https://teas.co.uk/recipes/iced-tea/spiced-winter-red-latte-plant-based/
It uses Teapigs Spiced Winter Red, a caffeine-free spiced rooibos blend. Ten minutes, dairy-free, and fine in the evening.
You'll need
- 3 Teapigs Spiced Winter Red tea temples
- 150ml just boiled water, for a strong concentrate
- 200ml barista oat or soya milk
- 1 teaspoon maple syrup, to taste
- A pinch of cinnamon, to dust
Method
- Make a concentrate: steep 3 temples in just 150ml just boiled water for 7 minutes. Rooibos cannot over brew, so a long, strong steep gives a deeply spiced base that holds up under milk.
- Squeeze and remove the temples, then stir the maple syrup into the hot concentrate.
- Heat the barista oat or soya to about 60C, steaming not boiling, and froth it. Rooibos is low in tannin so it splits far less than black tea, but barista milk is still steadiest.
- Pour the spiced concentrate into a cup, add the warm milk slowly while stirring, then spoon the foam on top.
- Dust with cinnamon. With no caffeine it is an easy cup for the evening.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Spiced Winter Red, 15 Tea Bags 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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