RED LATTE

  

November 2, 2015

Ingredients

Honey

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

45 ml (3T) hot milk

Milk froth

Sprinkling cinnamon

Directions

1Prepare the Carmién Rooibos Espresso mixture

210 x 5ml heaped Teaspoons of Espresso mixture

3Add 250ml hot boiling water

45 minutes to infuse

5Cup 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

6Spoon a good teaspoon of honey in a large mug.

7Pour in the rooibos-espresso, then carefully top with milk and milk froth and garnish with a sprinkling of cinnamon.

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