Vanilla Rooibos Latte with Cape Malay Nutmeg
Cape Town red latte from Dragonfly Vanilla Rooibos with steamed milk, acacia honey and a grating of nutmeg.
Rooibos makes a lovely red latte, and because it has no caffeine it is one you can have late without a second thought. The trick is to brew it double strength, using two Dragonfly Organic Vanilla Rooibos bags in a small amount of water, so the tea still tastes of itself once the milk goes in. A grating of fresh nutmeg over the foam is the finishing touch, a nod to the Cape Malay way with milk drinks.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Vanilla Rooibos Latte with Cape Malay Nutmeg recipe. Canonical: https://teas.co.uk/recipes/rooibos/vanilla rooibos latte with cape malay nutmeg/
Steamed whole milk turns the honey malt of the rooibos into something close to warm vanilla custard, and the nutmeg sits up on the foam so you catch it on the first sip before the milk rounds everything off. Use barista oat if you want it dairy free, and add honey only if you like it sweet, since the vanilla already carries a fair amount.
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
- 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.
- 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.
- 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.
- Squeeze the bags against the jug to get the last of the flavour out, then lift them away.
- Stir the honey into the hot concentrate if you want it, then pour it into a warmed tall glass or mug.
- 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.
- 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.
- Serve it at once, while the foam stands tall; the nutmeg fades quickly, so grate it just before drinking.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Vanilla Rooibos, 40 Tea Bags 100g
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