Vanilla Rooibos Latte with Cape Malay Nutmeg

teas.co.uk · 10 min · Serves 1

You'll need

• 2 Dragonfly Organic Vanilla Rooibos pyramid bags
• 100ml freshly drawn water, brought to a true rolling boil
• 200ml whole milk (or barista style oat milk for a vegan version)
• 1 tsp acacia honey or raw blossom honey (optional, to taste)
• A small grating of fresh whole nutmeg, about a quarter teaspoon worth
• A light dust of ground cinnamon to garnish (optional)

Method

1. Put both rooibos bags in a small jug, pour over the 100ml of rolling water, cover with a saucer and leave for a full eight minutes. The long steep is what gives you a concentrate strong enough to stand up to milk.
2. Meanwhile, heat the milk in a small pan until it is steaming but not simmering, around 65 to 70C. Take it past that and the foam can turn thin and slightly metallic.
3. Off the heat, froth the milk for thirty to forty seconds with a frother, a stick blender or a cafetiere plunger, until it has roughly doubled and turned thick and silky.
4. Squeeze the bags against the jug to get the last of the flavour out, then lift them away.
5. Stir the honey into the hot concentrate if you want it, then pour it into a warmed tall glass or mug.
6. Add the milk slowly down the side, keeping the foam back with a spoon. It will sit in red and white layers for a moment before settling to a deep blush pink.
7. Spoon the reserved foam over the top into a generous cap, then grate fresh nutmeg across it in a few passes, with a little cinnamon if you like.
8. Serve it at once, while the foam stands tall; the nutmeg fades quickly, so grate it just before drinking.

Recipe: https://teas.co.uk/recipes/rooibos/vanilla rooibos latte with cape malay nutmeg/