45-60 ml (3-4T) strong rooibos espresso, made with mocha flavour
45 ml (3T) hot milk
1. Prepare the Carmién Rooibos Espresso mixture
2. 10 x 5ml heaped Teaspoons of Espresso mixture
3. Add 250ml hot boiling water
4. 5 minutes to infuse
5. Cup Infusion should be dark brown with full – Instead of Espresso mix, 12 x 5ml heaped Teaspoons of Loose Rooibos Leaf tea can be prepared with plunger
6. Spoon a good teaspoon of honey in a large mug.
7. Pour in the rooibos-espresso, then carefully top with milk and milk froth and garnish with a sprinkling of cinnamon.