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.