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In this newsletter, you can find out how to use Rooibos during your celebrations this festive season! We share a host of exciting recipes with you, which include one for a Rooibos and ginger beer gammon and a Rooibos-infused fruit cake.
Other than that, you can read more about a delicious Rooibos drink that recently launched in the USA which is set to break into other markets soon too.
If you are looking for a festive drink to stay cool while on holiday in the South African summer, you can also try to make your very own Rooibos Cherry Iced Tea, which is bound to give you a true taste of Christmas.
Finally, we send you the season’s greetings as we wind down this year and prepare for 2021.
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In the USA, a rehydrating drink has recently launched and it is made with Rooibos! NU Tea is a unique drink meant to quickly and effectively replenish those who enjoy it. They use a range of different ingredients, like Rooibos, ginger, coconut water and cinnamon in this creation to create an elixir that restores the body’s essential balance of fluids.
At the moment, these drinks are only available in the USA, but the company has indicated that it will be expanding to other regions, like Canada and Europe early in 2021.
Click here to read more.
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Freshpak has shared a unique recipe for Rooibos Cherry Iced Tea recently! The beverage is filled with festive flavours, making it the perfect compliment to your Christmas festivities this year. Have a look at the recipe below and give it a try.
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Ingredients:
- 4 Rooibos tea bags
- 1L water
- 1 cup fresh cherries, pip removed
- 4 tsp brown sugar or honey
- 2 star anise
- 1 cinnamon stick
- edible gold glitter
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Method:
- Pour some water into an ice cube tray and sprinkle the water with some edible gold glitter before setting in the freezer for 2 hours until frozen.
- Bring the water to a boil, add the star anise, cinnamon stick and the Freshpak rooibos tea bags. Allow to steep for 3-4 minutes. Then remove the tea bags, add the brown sugar and stir until dissolved.
- Place the tea mixture into the fridge to cool completely.
- Divide the cherries between 4 serving glasses and using the back of a wooden spoon, muddle up the cherries to release the juice
- Add the gold glitter ice cubes and top up with the cooled iced tea mixture before serving.
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Click here to read the full article.
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With the holidays well and truly upon us, Laager Rooibos has compiled a useful list of easy-to-make Christmas stocking fillers that are both practical and budget-friendly. This list of DIY tips were published on iloveza.com.
Some of the tips included in this list are that you can use a selection of Rooibos tea to spruce up your Christmas table. Laager produces a Cranberry & Wild Cherry Rooibos and with its festive flavours and colours, it is most certainly the first-prize festive drink of choice.
Other than that, they suggested scouring the internet for unique food recipes that boast Rooibos as a recipe. You can see some inspiration below as we have selected two recipes that you can try this Christmas period.
Click here to read more.
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Nothing screams Christmas more than a delicious, homemade fruit cake. Woolworths has shared a recipe that you can follow to create a fruit cake that is bursting with local flavours. Have a look below!
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Ingredients:
- 1 & 1/2 cups Cake Wheat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Bicarbonate of Soda
- 1/4 teaspoon Sea salt
- 1 teaspoon Cardamom (Elachie) Powder
- 2 tablespoons Cinnamon Powder
- 1 cup Muscovado Molasses Sugar
- 1 cup Fruit Cake Mix
- 1/2 cup Thompson's Seedless Raisins
- 1/2 cup Sunflower Oil
- 1/4 cup Butter (Melted)
- 2 Large Free Range
- 2 teaspoons Vanilla Essence
- 1 cup Fresh Milk
- 2 Rooibos Teabags
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Method:
Fruit Mix Preparation:
Immerse the 2 rooibos teabags into a pot and add about a cup of boiling water. Bring to the boil until the tea is a strong reddish brown colour. Now add the fruit cake mix, raisins and muscovado sugar into the hot tea, and allow to soak for about half an hour. Take tea and fruit mixture off the stove, set aside and allow to cool.
Cake Batter Preparation:
Sift all dry ingredients into a large bowl, including cardamom and cinnamon powder. Whisk dry ingredients until all are fully integrated into each other. Beat the eggs in a separate bowl, adding the milk, oil, vanilla essence and melted butter. Ensure that the melted butter is at a tepid temperature before adding to the rest of the wet ingredients. Mix all the wet ingredients together well. Now add the cooled fruit cake mixture to the wet ingredients and mix gently together until all the fruit is absorbed into the mixture. Now slowly add the dry ingredients flour mixture a little at time. Using a large wooden spoon very gently fold your batter until all the ingredients are fully integrated. Do not over stir your batter. Pour batter gently into a glass baking dish lined with parchment paper. Tap the baking dish gently unto a hard kitchen surface to release any air bubbles before placing into the hot oven.
Baking Instructions:
- Preheat the oven to 180 degrees celsius.
- Bake for 1 hour until fully cooked.
- Using a wooden skewer check to determine if the cake fully cooked.
Serve:
Cool properly before slicing. Serve with fresh custard or a dollop of heavy cream.
Click here to view the full recipe.
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| Looking to impress your guests with a new twist on an old Christmas favourite? We found this incredible recipe for Rooibos and ginger beer gammon!
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| Ingredients:
- 2,5kg gammon
- 1L (4 cups) ginger beer
- 1L (4 cups) Rooibos tea
- 10 peppercorns
- 5 bay leaves
- 4 juniper berries
- 1 Freshline onion, quartered
- 6 Freshline red apples
- 45ml (3 tbsp) soft butter
- 45ml (3 tbsp) honey
- 80ml (1/3 cup) mixed nuts
- 6 cinnamon quills
- 1tbsp Dijon mustard
- 60ml brandy
- 60ml brown sugar
- 60ml apricot jam
- apple jelly, to serve
- micro leaves, to serve
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| Method:
- Place 15ml (1 tbsp) Dijon mustard, 60ml (¼ cup) brandy, 60ml (¼ cup) brown sugar and 60ml (¼ cup) apricot jam in a saucepan, and heat until melted.
- Place the gammon in a large pot. Add the ginger beer, tea, peppercorns, bay leaves, juniper berries and onion, and bring to a boil.
- Reduce heat and simmer for 1½ hours. Remove from heat and leave to cool slightly. Carefully pull the skin off the gammon, leaving the fat intact. Discard the skin. Leave the gammon to cool in the liquid.
- Preheat the oven to 180°C.
- Core the apples and scoop enough flesh out to form a 15ml (1 tbsp) cavity. Combine the butter, honey and mixed nuts in a bowl. Divide the nut mixture between the 6 apples and fill each cavity. Press a cinnamon quill into each apple and set aside.
- Score the fat of the gammon on diamond shapes and place on an oven tray.
- Brush with the glaze. Place the apples around the gammon and bake for 1 hour, basting it with the glaze every 20 minutes.
- Serve the gammon with the roasted apples, micro leaves and apple jelly.
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Click here to read the full recipe online.
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| Find out more about Rooibos and the company that introduced this exceptional product to the world, thereby becoming the preferred supplier of Rooibos across the globe. To stay up to date with the latest news from Rooibos Limited, follow us on social media.
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