Home » Cookies and Cold Brew

Cookies and Cold Brew

By Carmen Niehaus

Playtime makes one thirsty and hungry. Take a sip of your favourite Carmién Kiddies Cold Brew and nibble on a chocolate cluster or oats cookie. Deliciousness to the T and full of goodness that will keep you energized for any of the activities that you have planned. Even better if you invite some mates over to join in the fun. Both cookie recipes are ideal for the little ones to prepare themselves and have lots of fun in the kitchen.

The brand-new Carmién Kiddies Cold Brew Rooibos Teas are ideal to quench the young ones’ thirst as they are full of goodness and a good source of vitamins and minerals. The teas are lightly sweetened with natural stevia leaf and no extra sugar is added, making it also an excellent drink for hyperactive children. Simply add a teabag or two to COLD water in your water bottle or a glass and enjoy it as a refreshing cold drink while playing at home, doing sports or during lunch breaks. There are 3 flavours in the range: Apple Blueberry, Peachy Peach and Berry Watermelon.


These clusters have less sugar than the original recipe and peanut butter was used instead of butter.

Makes about 32 clusters or balls
Preparation time: 20 min
Cooking time: about 10 min

300 ml sugar
80 ml (⅓c) cacao
160 ml (⅔c) milk, infused with 4 Carmién Red Mocha tea bags
80 ml (⅓ c) crunchy peanut butter with no added salt or sugar
625 ml (2½c) oats or 125 ml (½c) replaced with desiccated coconut

1 Mix the sugar and cacao in a saucepan, add the infused milk and peanut butter.
2 Slowly bring the mixture to a boil over low heat, stirring continuously until all the sugar has dissolved. Then let boil for 3 minutes.
3 Quickly stir in the oats and coconut if used.
4 Using 2 spoons, spoon small teaspoons of the mixture onto a baking sheet and let cool.
5 Roll into balls if preferred.
6 Once cool, store in an airtight container.
Serve with a cold brew of choice.


Bits of dark chocolate along with the mild spiciness added by the tea, make these cookies extra special.

Makes about 32 cookies
Preparation time: 15 min
Baking time: about 20 min

250 ml (1 c) self-raising flour
2, 5 ml (½ t) salt
80-125 ml (⅓-½c) brown sugar
125 ml (½ c) butter
1 egg
60 ml (¼c) milk, infused with 2 Carmién Focus tea bags (chai spices)
2 slags (30 g each) dark chocolate (sugarless if preferred), coarsely chopped
625 ml (2½c) oats

Preheat the oven to 190°C. Grease a baking sheet or spray with cook ‘n spray.
1 Sift flour and salt together.
2 Add the sugar, butter, egg and milk and beat well until smooth and the butter is fully mixed in.
3 Mix in the chocolate pieces and oats.
4 Spoon lumps of dough about 5 cm apart onto the prepared baking sheet and bake for about 15-20 minutes until golden brown on top and done. (they will still be soft).
5 Carefully transfer to a wire rack with a spatula and leave until properly cooled down.
6 Store in an airtight container.