Recipes: National Rooibos Day

I don’t know how national food days come about, who decides them, and especially how a specific date is chosen.

All I know is that in the middle of a South African summer that is feeling awfully hot ( global warming y’all, its happening)  the only way I am be able to celebrate our national tea, is to drink it cold. In fact I’m even refusing to eat anything hot at the moment, so popsicles seem the perfect way to go!

I made two types of tea, a plain rooibos which I sweetened with condense milk, also called Vietnamese Iced Tea, and a Chai spiced Rooibos latte which I added sliced peaches to.

These went down such a treat after the shoot, even with a friend who declared, she was not  usually a fan of Rooibos.
Seems cold food on sticks can convert anyone !

Enjoy friends and keep cool.

x

Rooibos Iced Tea Popsicles
AuthorTaryne JakobiCategoryDessert

Yields1 Serving
 500 ml boiling water
 2 rooibos tea bags ( or more to taste
 1 can Condense Milk
1

1. Steep the tea bags in the boiling water for 4-5 minutes. Remove the tea bags
2. Whisk the condense milk into the tea until combined.
3. Pour the tea into moulds and allow to cool.
4. Freeze for 8 hours or until set.
5. Serve on ice as they melt quickly.

Ingredients

 500 ml boiling water
 2 rooibos tea bags ( or more to taste
 1 can Condense Milk

Directions

1

1. Steep the tea bags in the boiling water for 4-5 minutes. Remove the tea bags
2. Whisk the condense milk into the tea until combined.
3. Pour the tea into moulds and allow to cool.
4. Freeze for 8 hours or until set.
5. Serve on ice as they melt quickly.

Vietnamese Iced Tea Popsicles with Rooibos
AuthorTaryne JakobiCategoryDessert

Yields1 Serving
 500 ml warm milk of your choice, I used almond milk
 23 tbsp Rooibos Chai powder
 12 white peaches, washed and sliced
1

1. Dissolve the Chai Rooibos powder in the warm milk, and set aside to cool.
2. Place the peach slices in the moulds and fill with the cooled tea.
3. Freeze for 2 hours and insert a stick, skewer or popsicle stick in the centre, freeze for a further 8 hours or until set.
4. Serve

Ingredients

 500 ml warm milk of your choice, I used almond milk
 23 tbsp Rooibos Chai powder
 12 white peaches, washed and sliced

Directions

1

1. Dissolve the Chai Rooibos powder in the warm milk, and set aside to cool.
2. Place the peach slices in the moulds and fill with the cooled tea.
3. Freeze for 2 hours and insert a stick, skewer or popsicle stick in the centre, freeze for a further 8 hours or until set.
4. Serve

Iced Rooibos Chai Latte with White Peaches

 

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