Rooibos Latte (Red Cappuccino)

Before you start

Rooibos is a South African herbal tea made from the oxidized leaves of a shrub, not from the tea plant, so it is naturally caffeine-free. It brews a reddish-amber cup with flavors of honey, dried fruit and a slight woodiness. Steamed with milk, those notes become rich and dessert-like.

The trick is concentration. Because rooibos is milder than black tea, a normal cup of it disappears under milk. One answer, seen in South African cafes, is to grind rooibos finely and pull it through an espresso machine as a concentrated red espresso, which becomes the base of a red cappuccino. At home you can do the same if you have a machine, or simmer the leaves on the stovetop to make a strong concentrate that works just as well.

Ingredients

• 6 g (2 tbsp loose, or 3 bags) rooibos tea — finely cut leaf is best
• 120 ml (½ cup) water
• 200 ml (generous ¾ cup) whole milk — or oat milk
• 10 to 15 ml (2 to 3 tsp) honey — to taste
• ⅛ tsp pure vanilla extract — optional
• 1 pinch ground cinnamon — optional, for dusting

Method

1. Stovetop concentrate: put the rooibos and water in a small saucepan and bring to a boil. Lower the heat and simmer for 5 minutes, until reduced to about 60 ml of dark red liquid.
2. Strain the concentrate into the mug, pressing the leaves to extract as much as possible. Stir in the honey and vanilla.
3. Espresso-machine option: grind loose rooibos finely, pack about 7 g into the portafilter as you would coffee, and pull a 40 to 60 ml shot. Clean the machine afterward, since rooibos dust can clog screens.
4. Heat the milk to 60 to 65°C (140 to 150°F) and froth it to a velvety foam.
5. Pour the milk over the concentrate, holding back the foam, then top with the foam. Dust with cinnamon.
6. Taste and add a little more honey if needed. Rooibos tastes sweeter as it cools.

Tips for success

• Rooibos does not turn bitter when boiled or steeped long, unlike black tea, so simmering is safe and gives a stronger base.
• Green rooibos, which is unoxidized, has a lighter, grassier flavor. Use regular red rooibos for this latte.
• Make a larger batch of concentrate and keep it in the fridge for quick morning lattes.
• A thin slice of orange peel added to the simmer brings out the fruity notes.

Substitutions

Whole milk

Oat milk complements rooibos' honey notes. Coconut milk makes a richer, tropical-tasting latte.

Honey

Maple syrup or vanilla syrup works well. Brown sugar adds a caramel tone.

Plain rooibos

Flavored rooibos blends, such as vanilla or chai spice, can be used directly; reduce or omit the added vanilla.

Variations

Iced rooibos latte

Make the concentrate, sweeten it, cool it and pour over ice with cold milk.

Rooibos chai latte

Simmer the rooibos with a cinnamon stick, 3 crushed cardamom pods, 2 cloves and 2 slices of ginger.

Troubleshooting

The latte tastes weak and milky

The concentrate was not strong enough. Use more leaves and simmer longer, or reduce the milk to 150 ml.

The espresso shot ran too fast and pale

The rooibos was not ground fine enough or tamped firmly. Grind finer and pack the basket well.

There is leaf sediment in the bottom of the cup

Finely cut rooibos slips through coarse strainers. Use a fine mesh or a paper filter.

Storage

Drink right away. Rooibos concentrate, unsweetened, keeps in a covered jar in the refrigerator for up to 3 days. Do not leave milk drinks at room temperature for more than 2 hours. Store dry rooibos airtight for up to a year.

Safety notes

Rooibos is naturally caffeine-free. Do not give honey to infants under 1 year old.