{"id":153316033,"title":"Vanilla Rooibos Salted Caramel \u0026 Ice Cream","created_at":"2017-05-04T15:13:59+01:00","body_html":"\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/files\/salted_ice_creamtt_recipe.jpg?v=1494237210\" alt=\"\" style=\"display: none;\"\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eRemove the vanilla ice cream out of the freezer for 20 minutes or until softened.\u003c\/p\u003e\n\u003cp\u003ePlace the cream in a medium saucepan with the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\"\u003eRooibos Vanilla teabags\u003c\/a\u003e\u003c\/span\u003e, sea salt and cinnamon. Bring the cream mixture to the boil and remove from the heat. Allow the teabags to brew for 5 minutes or until the cream turns an off-white colour and set aside.\u003c\/p\u003e\n\u003cp\u003eFor the caramel, put the sugar and water in a saucepan and heat over a medium heat. Stir until the sugar has completely dissolved.\u003c\/p\u003e\n\u003cp\u003eWait for the sugar syrup has turned an amber-brown colour and immediately add the butter and cream mixture. Take care during this step as the caramel with begin to bubble rapidly once the ingredients have been added.\u003c\/p\u003e\n\u003cp\u003eUsing a whisk to avoid separation, whisk the butter and cream into the caramel until it has completed melted.\u003c\/p\u003e\n\u003cp\u003eThicken up the mixture by simmering on a low heat for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eOnce the mixture has thickened, allow caramel to cool before swirling into the ice cream. Pop back into the freezer overnight before serving.\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2017-05-08T10:56:00+01:00","updated_at":"2021-08-24T11:48:16+01:00","summary_html":"\u003cp\u003e1 tub of good quality shop-brought ice cream\u003cbr\u003e2 \u003ca href=\"https:\/\/ticktocktea.com\/products\/vanilla-rooibos\"\u003eRooibos Vanilla teabags\u003c\/a\u003e\u003cbr\u003e200g granulated sugar\u003cbr\u003e200ml water\u003cbr\u003e90g salted butter, cut into blocks\u003cbr\u003e120ml heavy cream\u003cbr\u003e1 tsp sea salt\u003cbr\u003e1 tsp ground cinnamon\u003c\/p\u003e","template_suffix":"recipe","handle":"vanilla-rooibos-salted-caramel-ice-cream","tags":"cook-time:15 mins (plus overnight in the freezer), hero-colour:@bounce-yellow-1, prep-time:15 mins, product:vanilla-rooibos, serves:12, type:desserts","image":{"created_at":"2021-08-03T11:50:49+01:00","alt":"Vanilla Rooibos Salted Caramel \u0026 Ice Cream","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/Ice_cream_800x800px-min.jpg?v=1629802096"}}

{"id":147298049,"title":"Skinny Tick Tock Almond Chai Relax Latte","created_at":"2017-01-19T09:38:43+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003eSoak almonds in water for at least 6 hours, rinse and sieve (these keep in the fridge for up to 3 days and are a healthy, delicious snack).\u003c\/p\u003e\n\u003cp\u003ePut the two teabags into your favourite mug, top with boiling water from the kettle and cover with a saucer.\u003c\/p\u003e\n\u003cp\u003ePut the soaked almonds into your blender jug, nutribullet or hand blender cup.\u003c\/p\u003e\n\u003cp\u003eRemove the tea bags from your mug and pour the hot tea over the soaked almonds.\u003c\/p\u003e\n\u003cp\u003eBlend for at least 30 seconds, then pour through a sieve into a jug or bowl - discard or dehydrate the nut piths.\u003c\/p\u003e\n\u003cp\u003eAdd a tiny pinch of (Halen Mon vanilla) salt, if you desire, and \u003cspan\u003e½\u003c\/span\u003e teaspoon of maple syrup.\u003c\/p\u003e\n\u003cp\u003eFor a good froth, add the sieved almond chai to your frothing machine.\u003c\/p\u003e\n\u003cp\u003eOPTIONAL: For a smoothie, blend for longer and then do not sieve.\u003c\/p\u003e\n\u003cp\u003eGarnish with cinnamon and nutmeg sprinkles!\u003c\/p\u003e\n\u003ch3\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003eBlender, sieve, mug and jug\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2017-01-25T16:40:00+00:00","updated_at":"2021-08-24T11:47:43+01:00","summary_html":"2 \u003cspan style=\"text-decoration-line: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\"\u003eChai Relax teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e1 large mug boiling water\u003cbr\u003e½ cup soaked almonds\u003cbr\u003epinch of salt\u003cbr\u003e½ tsp maple syrup","template_suffix":"recipe","handle":"skinny-tick-tock-almond-vanilla-chai-latte","tags":"cook-time:5 mins, hero-colour:@vanilla-peach-1, prep-time: 6 hours (to soak the almonds), product:chai-relax-tea, type:drinks","image":{"created_at":"2021-08-03T12:06:49+01:00","alt":"Almond Chai Relax Latte","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/latte_800x800px-min.jpg?v=1629802063"}}

{"id":80716801,"title":"Chai Relax Mulled Wine","created_at":"2015-12-18T09:48:02+00:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePlace the fruit, wine, sugar and water into a large saucepan.\u003c\/p\u003e\n\u003cp\u003eSet the heat to a medium temperature and stir until the sugar has dissolved. Do not boil as this will reduce the alcohol.\u003c\/p\u003e\n\u003cp\u003eRemove the pan from the heat and add the \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\"\u003eChai Relax teabags\u003c\/a\u003e\u003c\/span\u003e for 10 minutes.\u003c\/p\u003e\n\u003cp\u003eRemove and teabags and pour the wine into mugs, ready to serve.\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2015-12-18T14:32:00+00:00","updated_at":"2021-08-24T11:47:10+01:00","summary_html":"2 lemons, sliced and de-seeded\u003cbr\u003e2 oranges, sliced and de-seeded\u003cbr\u003e1 bottle of good quality red wine\u003cbr\u003e470ml water\u003cbr\u003e200g sugar\u003cbr\u003e3 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/chai-relax-tea\"\u003eChai Relax teabags\u003c\/a\u003e\u003c\/span\u003e","template_suffix":"recipe","handle":"80716801-vanilla-chai-mulled-wine-recipe","tags":"cook-time:15 mins, hero-colour:@bounce-yellow-1, product:chai-relax-tea, type:drinks","image":{"created_at":"2021-08-03T12:23:55+01:00","alt":"Chai Relax Mulled Wine","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/MulledWine_800x800px-min_263197e5-709b-4741-af0e-eb1acfa9f2da.jpg?v=1629802030"}}

{"id":18580337,"title":"Rooibos Crème Brûlée","created_at":"2015-04-20T16:24:32+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePreheat the oven to 110\u003cspan\u003e°C\u003c\/span\u003e and lightly grease 12 ramekins.\u003c\/p\u003e\n\u003cp\u003eCream the egg yolks and eggs together with the caster sugar.\u003c\/p\u003e\n\u003cp\u003ePlace the milk, cream and teabags in a saucepan and bring to just below boiling point. Do not bring to the boil! Remove from the heat and set aside to cool slightly. Discard the teabags.\u003c\/p\u003e\n\u003cp\u003ePour a little of the milk mixture into the egg mixture and stir well. Then add the rest of the milk mix and stir to blend thoroughly. Strain the liquid through a fine sieve. Allow to cool completely, skimming off any foam on top.\u003c\/p\u003e\n\u003cp\u003ePour the mixture into the prepared ramekins. Lightly spoon off any remaining foam on the tops of the brûlées. Then place in a roasting tin and fill with water to reach halfway up the sides of the ramekins. Bake for 1hr or until set.\u003c\/p\u003e\n\u003cp\u003eRemove from the oven and leave to cool. Once cool, refrigerate to chill completely. Dust each ramekin with caster sugar and use a blow torch to brown the surface.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp class=\"reference\"\u003eRecipe from \u003ca href=\"http:\/\/www.amazon.com\/Touch-Rooibos-Delicious-Recipes-Africas\/dp\/0620429968\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eA Touch of Rooibos\u003c\/a\u003e published by \u003ca href=\"http:\/\/www.rooibosltd.co.za\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eRooibos Ltd\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cbr\u003eEquipment\u003c\/h3\u003e\n\u003cp\u003eChef's blow torch (a grill will work fine if you don’t own a blow torch!)\u003cbr\u003e12 ramekins\u003c\/p\u003e","blog_id":6951281,"author":"Florence Summers-Aylett","user_id":41532620918,"published_at":"2015-04-20T16:24:00+01:00","updated_at":"2021-08-24T11:46:33+01:00","summary_html":"24 egg yolks\u003cbr\u003e2 eggs\u003cbr\u003e375g caster sugar (plus extra for the topping)\u003cbr\u003e500ml milk\u003cbr\u003e2 litres double cream\u003cbr\u003e8 \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/ticktocktea.com\/products\/original-rooibos-40-bags?variant=39392297189494\"\u003eOriginal Rooibos teabags\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"18580337-rooibos-creme-brulee","tags":"cook-time:1 hour, hero-colour:@boost-grey, prep-time:30 mins, product:original-rooibos-40-bags, recipes, serves:12, type:desserts","image":{"created_at":"2021-08-03T12:16:12+01:00","alt":"Rooibos Crème Brûlée","width":800,"height":800,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0244\/6229\/articles\/CremeBrulee_800x800px-min.jpg?v=1629801993"}}

{"id":18576137,"title":"Lemon \u0026 Ginger Tea Cakes","created_at":"2015-04-20T13:42:11+01:00","body_html":"\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003cp\u003ePreheat the oven to 190\u003cspan\u003e°C.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTear open the tea bags to release the tea leaves then toast the leaves for about 2 minutes in a pan over medium heat. When leaves are fragrant but not darkened, transfer them to a bowl and cool for a couple minutes.\u003c\/p\u003e\n\u003cp\u003eCombine the sugar, fresh ginger, and rooibos in the bowl of a food processor and pulse for about 2 minutes. Add the flour, icing sugar, and salt to the bowl and pulse a few times to combine. Then add the honey, milk and butter and pulse until a dough forms.\u003c\/p\u003e\n\u003cp\u003eTurn dough onto a lightly floured surface, gather it together, and roll it gently into a log about 20 centimetres long. Wrap log in plastic or wax paper and transfer to the freezer for 20 minutes to chill.\u003c\/p\u003e\n\u003cp\u003eRemove log from freezer, and cut like a loaf of bread into reasonably thick slices. Transfer cakes to a baking sheet, leaving sufficient breathing space between them. Bake for 12 minutes and leave to cool for 5 minutes before tucking in.\u003c\/p\u003e\n\u003c!-- copy_area --\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e","blog_id":6951281,"author":"Nathan Bentley","user_id":3151109,"published_at":"2015-04-20T14:41:00+01:00","updated_at":"2021-08-10T09:52:12+01:00","summary_html":"4 Rooibos Lemon \u0026amp; Ginger teabags\u003cbr\u003e60g caster sugar\u003cbr\u003e30g fresh ginger, peeled\u003cbr\u003e160g plain flour\u003cbr\u003e25g icing sugar\u003cbr\u003e¼ tsp salt\u003cbr\u003e1 tsp liquid honey\u003cbr\u003e2 tsp milk\u003cbr\u003e110g unsalted butter\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"recipe","handle":"18576137-honey-lemon-ginger-tea-cakes","tags":"cook-time:12 mins, hero-colour:@boost-yellow-2, prep-time:30 mins, recipes, serves:12-15, type:biscuits \u0026 cookies"}