Ingredients
- 3 tsp Loose Leaf Rooibos (Or 3 tea bags - you need density)
- 1/2 cup Boiling Water
- 1/2 cup Milk (Oat milk pairs perfectly with the nuttiness)
- 1 tsp Honey (Rooibos loves honey more than sugar)
- 1/2 tsp Cinnamon
- 1 drop Vanilla Extract
Instructions
1.
The Concentrate: The mistake most people make is using too much water. Combine the 3 tsp of tea with just 1/2 cup of boiling water. Cover and steep for at least 10 minutes. You want a liquid that looks like dark mahogany syrup.
2.
Froth: While the tea steeps, heat your milk. Use a frother to create a dense, velvety foam. If using oat milk, avoid overheating or it may separate.
3.
Flavor: Strain the tea concentrate into your mug (squeeze the bags hard if using them). Stir in the honey, vanilla, and half the cinnamon while it's hot.
4.
Pour: Pour the steamed milk over the tea, holding back the foam with a spoon, then spoon the thick foam on top at the end.
5.
Garnish: Dust the foam with the remaining cinnamon. The aroma of cinnamon hitting the warm foam is part of the experience.
Pro Tip: The Espresso Machine
If you have a home espresso machine, you can actually buy "Red Espresso" (finely ground Rooibos) and run it through the portafilter just like coffee. It produces a genuine "crema" on top!