Pairing beautifully with a range of flavours, our award-winningrooibos is an easy way to put an exotic twist on even the most classic desserts. Withred espresso®, one shot is all you need to infuse your dessert with the essence of rooibos.
Place red espresso® rooibos and castor sugar in a small pot and bring to a boil. Stir to dissolve sugar. Add the cinnamon and vanilla. Allow to boil quite vigorously for five minutes until a thick syrup forms
Remove from heat and allow to cool completely
Store in a jar in the fridge for up to a week
Recipe development and styling by Peta Suzanne Oshry Photography by Kate Cozens