We've shared many Rooibos recipes with our loyal fans, but there are always a few gems that make us smile.
Of all the Rooibos tea recipes that we've collected over the years, here are 2 that we keep going back to time and time again:
Rooibos Panna Cotta
This one is courtesy of YOU Magazine. We recommend serving them in nifty mason jars so that you can see the defined layers clearly. It will also mean less tussling to turn them out to serve. Chill these for at least four hours or ideally overnight for best results. You could even make some extra Laager Rooibos syrup and keep it in a jar to drizzle over vanilla ice cream.
Serves six people
Preparation: 5 min
Cooking: 10 min
For the Panna Cotta:
15ml Powdered gelatin
125ml White sugar
310ml Double cream Greek yoghurt
5ml Vanilla essence
For the Rooibos Syrup:
3 Laager Rooibos Teabags
- Place the water in a small bowl and sprinkle the gelatin over the water. Leave this to sit for 5 minutes.
- Add the sugar and half of the cream to a saucepan. Stir over medium heat until the mixture gets hot. Add the gelatin slurry, and stir until dissolved. Take the saucepan off of the heat and stir in the yoghurt and remaining cream until smooth.
- Add the vanilla essence. Mix in and divide the mixture among the 6 ramekins. Cover with cling wrap and chill in the fridge for 4 hours or until set.
- To make the Laager Rooibos syrup, add the sugar, honey, water and the teabags to a saucepan over medium heat. Bring it to the boil until the sugar dissolves. Remove the teabags and leave the syrup to cool. Spoon some syrup onto each panna cotta before serving.
Coconut Rooibos Granola
With breakfast being the most important meal of the day, it's no surprise that we never grow tired of this crunchy granola. Serve with Greek yoghurt and berries, milk or even enjoy a handful on its own as a snack.
800g Raw almonds, soaked overnight
250g Pumpkin seeds, soaked overnight
250ml Coconut flakes
4 Laager Rooibos teabags, leaves only (remove contents from teabags)
15ml Poppy seeds
60ml Coconut oil
- Place the almonds and pumpkin seeds in separate bowls of cold water and leave to soak overnight. Drain well.
- Preheat your oven to 100 degrees Celsius.
- Roughly blend the almonds and pumpkin seeds into a food processor.
- In a saucepan over a low heat, melt the coconut oil and add the honey and tea, mixing well.
- Add the nuts and seeds to the honey oil mixture.
- Spread the combined mixture out onto a lined baking tray.
- Leave to dehydrate in the preheated oven for 3 hours.
- Remove from the oven, add the sliced coconut and poppy seeds and bake for an extra 30 minutes until the edges of the coconut flakes are light golden brown.
- Remove from the oven and allow to cool completely.
- When it is at room temperature, crumble with your hands and place in an airtight container.
Do any of your favourite recipes have Rooibos as a key ingredient? Please share them with us below; we'd love to try them!