Rooibos Chai

Why You’ll Love It

• Naturally caffeine-free but full of flavour
• Warming spice without harshness
• Smooth, slightly sweet redbush base
• Beautiful with milk or honey
• A comforting alternative to traditional chai

Brewing Guide

• Use freshly boiled water (about 100°C).
• Rooibos doesn’t turn bitter, so high heat is ideal.• 1 heaped teaspoon (approx. 2–3 g) per 250 ml cup.
• For a stronger, more spiced cup, increase to 1.5 teaspoons.
• 5–7 minutes for a smooth, warming brew.
• 8–10 minutes for a deeper, richer chai with more spice intensity.
• Enjoy black, or add a splash of milk (dairy or plant‑based).
• A touch of honey, raw sugar, or maple complements the natural caramel notes.

🔸 Iced Rooibos Chai
• Brew double strength (2 tsp per cup).
• Steep 8–10 minutes, cool, then pour over ice.
• Add milk for an iced chai latte.
🔸 Latte Method (Stovetop or Frother)
• Simmer 2 tsp rooibos chai in 150 ml water for 5 minutes.
• Add 150 ml milk, warm gently, strain, and serve.
• Dust with cinnamon for a cosy finish.

Ingredients;

South African Redbush (Rooibos) with cinnamon, cardamon, ginger, black pepper and cloves