Exact quantities, then the method.
If you love a latte but not what caffeine does to your evening, Rooibos is the answer. It froths up into a 'red latte' every bit as cosy as the Coffee-shop kind, with none of the buzz. Build it on oat milk and it stays plant-based, with a soft natural sweetness the oat throws in for free, and the creme caramel flavour means a single teaspoon of caramel is all the extra it needs.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Dairy-Free Rooibos Caramel Latte recipe. Canonical: https://teas.co.uk/recipes/rooibos/dairy-free-rooibos-caramel-latte/
You'll need
- 2 pyramid tea bags of Teapigs Rooibos Creme Caramel (for concentrate)
- 100ml freshly drawn water at 100C, just off the boil
- 180ml barista oat milk
- 1 teaspoon of caramel sauce (plus extra for drizzle)
- 1 280ml mug, warmed
- 1 small saucepan and a saucer for covering
- 1 small balloon whisk or milk frother
Method
- Steep the 2 pyramid bags in just 100ml of just-boiled water for six minutes under a saucer, then lift them out and press gently for a strong concentrate.
- Stir the caramel sauce into the hot concentrate until it melts in.
- Warm the oat milk to steaming but not boiling, then froth it until thick and glossy.
- Pour the concentrate into a warmed mug and top with the frothed oat milk, spooning the foam on last.
- Finish with a fine drizzle of caramel over the top.
- Tip: use barista oat milk, as standard oat milk froths thin and collapses fast.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Rooibos Creme Caramel, 15 Tea Bags, 37.5g
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