Rooibos Recipes


Cold Rooibos Drinks

Chill out, cool down and don’t forget there’s nothing more refreshing than a tall, cold glass of Tick Tock iced rooibos tea when the temperature rises. Some reasons for rooting for Tick Tock on ice:

  • Unlike iced tea made with traditional black and green teas, rooibos never goes bitter.
  • Rooibos iced tea will last in the fridge, happy as a penguin for 3 days.
  • Brews comfortably in warm water.
  • Rooibos is caffeine free and full of natural goodness
  • It couldn’t be quicker or easier to make.

Place 4 to 5 Tick Tock tea bags in ½ pint of boiled water, and add honey or sugar to taste. Leave for 10 minutes then add 2½ pints of cold water. For a further taste variation try adding a small handful of fresh mint leaves or a slice or two of orange or lemon. Finally, a glassful of ice-cubes and Bob’s your uncle!

rooibos tea iced tea

Baking with Rooibos

baking with rooibos

Few things go better with a cup of tea than a perfect tea cake. So we've tried our hand at baking with rooibos, and had some pretty delicious results.

For tea time with a twist, we’re particularly fond of our Tick Tock Honey Lemon & Ginger Tea Cakes – they’re crisp, not overly buttery, and have got a seriously good flavour. Not to mention the delicious aroma of the roasted rooibos.

What you’ll need to make 12-15 cakes:

  • 4 tea bags of Tick Tock Rooibos Honey Lemon & Ginger
  • 60 grams sugar
  • 30 grams peeled fresh ginger
  • 160 grams flour
  • 25 grams powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon liquid honey
  • 2 teaspoons milk
  • 110 grams unsalted butter

Toast the rooibos leaves for about 2 minutes in a pan over medium heat. When leaves are fragrant but not darkened, transfer them to a bowl and let cool for a couple minutes.

Combine the sugar, fresh ginger, and rooibos in the bowl of a food processor and pulse for about 2 minutes. Add the powdered sugar, flour, and salt to the bowl and pulse a few times to combine. Then add the milk, honey, and butter and pulse until a dough forms.

Turn 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.

When ready to bake, turn on the oven to 190 C. Remove 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.

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