Red Cappuccino Recipe (Rooibos Cappuccino)
A red cappuccino, or rooibos cappuccino, made with strong rooibos tea and hot frothy milk. Naturally caffeine-free, cosy and easy to make without an espresso machine.
Equipment
- 1 Milk frother, French press, whisk or jar for frothing
Ingredients
- 4 rooibos teabags or 4 heaped teaspoons of loose-leaf Rooibos
- 250 millilitre boiling water
- Optional: Sweetener of choice like honey, sugar etc
- 250 millilitre semi-skimmed or full fat milk
- Optional: Ground cinnamon for sprinkling
Instructions
- Add the rooibos teabags to a mug or cup and fill it about halfway with boiling water.If using loose-leaf rooibos, add it to a tea infuser or brew it in a small teapot, then pour the strong rooibos into your mug.250 millilitre boiling water, 4 rooibos teabags
- Leave to steep for at least 4 minutes. The rooibos should look much darker than your usual cup of rooibos, because the milk will soften the flavour.
- Remove the teabags or infuser and stir in the honey or sugar, if using.Optional: Sweetener of choice like honey, sugar etc
- Warm the milk until steaming but not boiling. Around 65–70°C is ideal if you are using a thermometer.250 millilitre semi-skimmed or full fat milk
- Froth the warm milk using a milk frother, French press, whisk or jar.
- Top the strong rooibos with the frothy milk, filling the rest of the mug or cup.
- Finish with a tiny pinch of cinnamon, if you like, and serve straight away.Optional: Ground cinnamon for sprinkling
Notes
- Brew the rooibos stronger than usual, as the milk softens the flavour.
- Do not boil the milk; warm it until steaming for the best froth.
- Honey and a tiny pinch of cinnamon work especially well with rooibos.
Nutrition
Calories: 62kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 65mg | Potassium: 175mg | Sugar: 6g | Vitamin A: 127IU | Vitamin C: 0.3mg | Calcium: 153mg | Iron: 0.03mg
