Exact quantities, then the method.
This rooibos chai latte simmers rooibos with whole chai spices and vanilla, then finishes with frothed milk. With rooibos as the base instead of Black Tea, you get the warm, spiced masala character with no caffeine, so it's as happy after dinner as it is at breakfast.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Rooibos and Vanilla Chai Latte recipe. Canonical: https://teas.co.uk/recipes/rooibos/rooibos-and-vanilla-chai-latte/
It uses Tetley Redbush Pure, Rainforest Alliance certified rooibos from the Western Cape. The tea is sweet on its own, so it needs only a little honey.
You'll need
Method
- For a deeper flavour, toast the cinnamon, cardamom, cloves and star anise in a dry pan for 30 seconds until fragrant.
- Add the water, rooibos bags and ginger and bring to a gentle simmer. Simmer 8 to 10 minutes so the spices infuse and the rooibos turns deep red; it will not go bitter.
- Pour in the milk and vanilla and bring back to just below a simmer, holding it there 3 to 4 minutes so the milk takes the spice. Do not boil hard or the milk will catch.
- Sweeten with honey or maple syrup to taste.
- Strain through a fine sieve into a jug, then froth the top with a whisk or a handheld frother if you want a foam.
- Pour into two cups or glasses and dust with a little ground cinnamon.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tetley Redbush Pure, 40 Tea Bags 100g
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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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