Vanilla Rooibos Latte Recipe
Nutritional information is based on a 12 oz drink and 2% milk.
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Ingredients
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Rooibos Concentrate
Milk & Finish
Method
Rooibos Concentrate
- 1
Steep the rooibos
Bring 1 cup water to a gentle boil in a small saucepan or kettle. Remove from heat and add 2 tablespoons loose rooibos tea. If using a split vanilla bean, scrape seeds into the water and add the pod; if using extract, wait to add it later. Cover and steep for 6–8 minutes for strong flavor (rooibos is naturally caffeine-free and handled well by longer steeps).
- 2
Strain and sweeten
Strain the steeped rooibos into a heatproof measuring cup or small pitcher, discarding leaves (and the vanilla pod if used). Stir in 1 tablespoon granulated sugar while the infusion is hot so it dissolves. If using vanilla extract instead of a bean, stir in 1/2 teaspoon vanilla extract now. This yields about 3/4 to 1 cup rooibos concentrate.
Milk & Assembly
- 3
Heat and froth the milk
Measure 10 oz (about 1 1/4 cups) 2% milk. Heat the milk to about 150–160°F (warm but not boiling) using a steam wand, saucepan, or microwave. If using a steam wand, texture the milk to produce microfoam. If using a handheld frother or jar, froth vigorously for 20–30 seconds after heating to create foam.
- 4
Combine concentrate and vanilla syrup
Pour 3–4 oz of the rooibos concentrate (adjust to taste) into a 12 oz serving cup. Stir in 1 tablespoon vanilla syrup (or 1/2–1 teaspoon vanilla extract) to boost vanilla flavor and sweetness. Taste and adjust — add more concentrate for stronger tea flavor or more syrup for sweetness.
- 5
- 6
Garnish and serve
Lightly dust the top with a pinch (about 1/8 tsp) ground cinnamon and an optional very small pinch of nutmeg. Serve immediately.