Vanilla Rooibos Tea Recipes

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STARBUCKS VANILLA ROOIBOS TEA LATTE (COPYCAT)



Starbucks Vanilla Rooibos Tea Latte (Copycat) image

This is my version of the new Starbucks tea, I tried to make it low in fat and sugar. It is also so much cheaper!

Provided by JiliBean

Categories     Beverages

Time 4m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 6

1 1/2 cups nonfat milk
3/4 cup water
1 rooibos tea bag
1 -2 teaspoon torani vanilla-flavored syrup
1/2 teaspoon artificial sweetener
1 dash cinnamon

Steps:

  • Add milk & tea bag to mug, microwave for 1 minute on high.
  • Add water, microwave for another minute.
  • Add syrup, sweetener and cinnamon; Stir, Enjoy!

VANILLA ROOIBOS TEA



Vanilla Rooibos Tea image

Wrap your hands around the perfect cup with Briar Winters's masterful methods.

Provided by Martha Stewart

Categories     Drink Recipes

Number Of Ingredients 1

1 tablespoon Vanilla Rooibos Mix

Steps:

  • Pour 1 cup gently simmering water over vanilla rooibos mix. Steep 4 to 6 minutes, then strain.

HOW TO MAKE YOUR OWN VANILLA ROOIBOS TEA BLEND



How to make your own vanilla rooibos tea blend image

Homemade roibos vanilla from scratch

Provided by Miyuki

Categories     Tea

Time 5m

Number Of Ingredients 3

100 gr. rooibos tea (loose leaf tea)
1 vanilla bean
10-20 gr. dry fruits like dried apples, raisins or dates ((Optional))

Steps:

  • Put the rooibos tea in a airtight container
  • Cut a vanilla bean open: make a cut in the side and slice it lengthwise so you can open it
  • Scrap seeds carefully and add them to the tea leaves
  • Cut with a scissor the remaining bean into small pieces and add it to the rooibos blend. Do the same with the (optional) dried fruits.
  • Mix thoughtfully and if possible, let sit for a couple of days before using the blend.

Nutrition Facts : Calories 1 kcal, ServingSize 1 serving

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2013-09-06 Steep tea leaves in butter to make these delicious meltaway cookies. Vanilla rooibos tea can be found at specialty tea stores.
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Calories 67 per serving
Total Time 2 hrs 49 mins
  • In a small saucepan cook and stir 1/4 cup of the butter over medium heat until butter is melted and bubbly. Remove from heat. Stir in tea leaves. Allow tea to steep in butter for 4 minutes. Strain butter through a fine-mesh sieve; discard tea leaves.
  • In a large mixing bowl beat strained butter, the remaining 1/2 cup butter, and 1/2 cup powdered sugar with an electric mixer on medium to high speed until light and fluffy. Beat in vanilla. Beat in flour and cornstarch until combined.
  • Shape dough into a 10-inch roll. Wrap roll in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.
  • Preheat oven to 375°F. Using a serrated knife, cut roll into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 9 to 11 minutes or until edges are light brown. Transfer cookies to a wire rack; cool for 10 minutes.

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