Mildly Calming Rooibos Latte

Sometimes you just want that warm feeling of drinking a latte without altering too much the way you are feeling. Rooibos tea has a unique sweet and slithy astringent taste and a distinctive dark reddish-brown color when harvest. When you add milk, the tea goes from a deep rich red color to a light red-orange tonality.

In Africa, it's also called Red Tea and it's considered to be an herbal tea since it does not contain caffeine and is low in tannins which makes  an excellent substitute for black or green teas. It's made from the needles of the Aspalathus linearis plant that grows on the western coast of South Africa. After harvest, the needles are oxidized (fermented) which enhances the flavour causes the leaves to turn from green to dark reddish-brown color. 

I love that I can drink this cozy beverage at any time of the day or night!

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TCM Benefits

• Supports a healthy digestion

• Mildly calming

• Contains liver-protecting antioxidants that can prevent toxicity

• Treats diarrhea

• Prevents further loss of fluids and dehydration (preserves fluids)

• Prevents Phlegm

Nutricional Properties and Benefits

• Caffeine Free

• Low Tannins

• Rich in antioxidants

• Anti-Aging

• Reduce Inflammation

• Boosts Heart Health

• Treats diabetes

TCM Flavour: Sweet, mild astringent

Energetics/TCM Thermal Nature: Mildly-Warm

Organ-Meridian: Heart, Liver

Season: Late-Summer, Fall, Winter

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Total Time: 5 minutes

Serves: 1

Cuisine: African

Meal Type: Drinks

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Method 1

Ingredients:

• 1 cup of rice or oat milk

• 1 tsp of Rooibos powder

• Hot water (just enough to dissolve the powder)

Directions:

1. Spoon the powder into a large mug. Add the warm water and whisk briskly, making a W motion, until frothy - about 30 seconds or so.

2. Warm the plant-based milk and add it.

3. Mix until well combined.

Method 2

Ingredients:

• 1 cup of rice or oat milk

• 2 teaspoons of pure loose-leaf rooibos tea or 1 teabag (depending on how strong you prefer)

• Warm the milk

Directions:

• Pour the warm milk over the tea leaves in your pot or cup and let the tea steep 3 – 5 minutes; OR in a pan heat the milk with the loose-leaves right until boiling point. Let it sit for 2 minutes.

• Filter the milk with a tea strainer.

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TIP

If you don’t have a matcha whisk you can use a milk foamer.