A Proper Cup of Vanilla Rooibos

teas.co.uk · 8 min · Serves 1

You'll need

• 1 Dragonfly Organic Vanilla Rooibos tea bag
• 250ml freshly drawn water, brought to a true rolling boil
• 1 strip of unwaxed orange peel, about 5cm long (optional but authentic)
• 1 tsp acacia honey or raw blossom honey (optional)
• A small splash of warm whole milk to finish (optional)

Method

1. Fill the kettle with fresh cold water and bring it to a full rolling boil. Rooibos needs the whole 100C to release its honey malt body, where black and green teas would scald.
2. While it boils, drop the tea bag and the strip of orange peel into a warmed mug. A cold mug pulls heat out of the brew in the first few seconds, so warm it first.
3. Pour the boiling water straight over the bag and peel, filling to about a centimetre below the rim.
4. Cover with a saucer or a tea cosy and leave to steep for a full six minutes. The vanilla is the last flavour to arrive, so give it the time.
5. Lift out the bag with a teaspoon, press it once against the side and discard it, then fish out the orange peel.
6. Stir in the honey if you are using it and taste. If it is stronger than you like, a small splash of warm whole milk softens it towards vanilla custard.
7. Serve in the warm mug, with a plain shortbread or a slice of brioche on the side if you fancy something with it.

Recipe: https://teas.co.uk/recipes/rooibos/a proper cup of vanilla rooibos/