RED LATTE

Recipe developed and tested by Carmen Niehaus

Honey

45-60 ml (3-4T) strong rooibos espresso, made with mocha flavour

45 ml (3T) hot milk

Milk froth

Sprinkling cinnamon

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.

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