Rooibos Recipe

Measure and heat

Measure 12 fl oz (approx. 355 ml) of fresh cold water. Bring the water to a full gentle boil (about 212°F / 100°C) in a kettle or saucepan.

Prepare tea

Place 2 level teaspoons of loose-leaf rooibos into a teapot, infuser, or a mug with an infuser basket sized for 12 fl oz. If using a 16 oz serving, increase rooibos to 2 1/2 tsp and water to 16 fl oz.

Steep

Pour the boiling water directly over the rooibos leaves so they are fully submerged. Cover the teapot or cover the mug to keep heat in. Steep for 5–7 minutes for a mild brew or 8–10 minutes for a fuller, richer flavor. Rooibos is slow to become bitter, so longer steeping is fine if you prefer strong tea.

Strain

Remove and discard the spent leaves by lifting out the infuser or straining the tea into a separate cup. If you steeped directly in a teapot, pour through a fine-mesh strainer into the serving cup.

Add milk (optional)

If you like a creamier rooibos, stir in 1–2 tablespoons of milk or dairy-free alternative per 12 oz cup. Adjust to taste. For a 16 oz cup, use 3–4 tablespoons.

Sweeten and flavor

Add sweetener to taste (start with 1 teaspoon for 12 oz). Stir thoroughly. For vanilla notes, add 1/4–1/2 tsp vanilla extract (or 1 tsp for a more pronounced vanilla) to the cup. For spice, you can steep a 1/2 cinnamon stick with the leaves or drop a fresh stick in while steeping.

Serve

Serve hot immediately. Rooibos also makes an excellent iced tea: cool to room temperature, pour over ice, and adjust sweetener/milk as desired.