Pairing beautifully with a range of flavours, our award-winning rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso, one shot is all you need to infuse your dessert with the essence of rooibos.
Ingredients
Instructions
- Heat 250ml full cream milk in a small saucepan
- Beat 2 medium eggs and sugar in a separate jug
- Slowly pour the the hot milk onto the egg mixture while stirring
- Pour all the mixture into the saucepan and heat without boiling, stirring all the time until it thickens like a smooth custard
- Allow to cool to room temperature
- Add the cream and red espresso rooibos chai 60ml shot and mix
- Refrigerate for 12 hours
- Churn in ice-cream maker
- Serve
