Rooibos-cream – the recipe
Rooibos-cream – creamy and fruity
As promised, I’m going to tell you a recipe for a wonderful rooibos-cream. It’s rich and delicate, but rather heavy thanks to the whipped cream. It is, therefore, better suited as a dessert after a light meal. This cream will taste good made with any rooibos, so you can choose any flavour you like. It also gives you the possibility to vary it over and over again. I personally prefer the “warmer” flavours, for example, orange or cinnamon. You can also change the aroma depending on the season. In Summer, lemon or Capetown (passion fruit) is more refreshing. Of course, you can also mix the aromas. Here is the recipe:…
Rooibos – the caffeine free tea alternative
The history of rooibos is quite different from the history of green or black tea. It is especially not so old. It is not exactly known how old the history of rooibos is, and it is not even known when exactly the population of South Africa began to use it as an infusion. The marketing, however, started in 1904, when wild rooibos was processed and later cultivated. In Latin, this plant is called Aspalathus linearis and belongs to the family of legumes like beans or clover. The rooibos plant only grows in South Africa, more precisely in the mountains near Cape Town. The word Rooibos is Afrikaans and means red…
