Rooibos Amaretto
Liquid Chefs for Rooibos Limited

150 ml hot, strong Rooibos
50 ml Amaretto liqueur
30 ml chilled whipped cream


  1. Pour the hot Rooibos into a glass (first place a spoon in the glass to prevent it from cracking).
  2. Add the Amaretto, but do not stir. Top with chilled whipped cream and serve.

Serves 1


Rooibos Mojito
Anida van der Spuy

The mojito is a Cuban classic. This recipe is with a South African twist.
30 ml Rooibos Syrup (see Rooibos Syrup - Tasty Treats)
60 to 80 ml white rum
2 to 3 lime wedges
a generous amount of mint leaves, without stalks
5 ice cubes, crushed
soda water


  1. Place the Rooibos syrup, rum, lime wedges and mint in a tall, sturdy glass.
  2. Crush the mixture with a muddler* or the back of wooden spoon.
  3. Add the crushed ice and top up with soda water. Stir vigorously and serve immediately.
Serves 1
* A muddler is a bartender's tool, used to 'muddle' - or make a mash of - fruits, herbs, and/or spices in the bottom of a glass to release their flavour.


Rooibos Latte
Liquid Chefs for Rooibos Limited

1 litre water
16 Rooibos tea bags
40 ml almond syrup
full cream milk
ground nutmeg or chocolate


  1. Bring the water and Rooibos tea bags to the boil. Steep for 10 minutes to create a strong brew. Remove the tea bags.
  2. Pour 125 ml hot Rooibos into each of eight cups. Add 5 ml almond syrup per cup and stir.
  3. Steam the milk and top each cup with 15 ml of the steamed milk. Garnish with ground nutmeg or chocolate.

Note: This recipe is best prepared in an espresso machine. Serves 8


Rooibos Smoothie
Liquid Chefs for Rooibos Limited

500 ml water
8 Rooibos tea bags
625 ml vanilla ice-cream
15 ml lemon juice
375 ml sparkling lemon juice


  1. Bring the water and Rooibos tea bags to the boil. Steep for 10 minutes. Remove the tea bags.
  2. Place the Rooibos and ice-cream in a blender. Process until well-mixed. Stir in the lemon juice.
  3. Pour into glasses and top up with sparkling lemon juice.

Serves 8

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