Equal parts strong tea espresso and velvety microfoam—rich, silky, and deeply satisfying.

Prep Specs

• Base Shot: 60–75ml double-shot Rooibos Espresso (15g dose)

• Milk Base: 60–75ml steamed dairy or oat milk (minimal foam for Cortado, silky microfoam for Flat White)

• Sweetener (Optional): ½ tsp raw sugar or honey

Directions

1. Pull Shot: Extract a tight 60–75ml Rooibos Espresso shot into a small glass or cup. Stir in optional sweetener.

2. Steam Milk: Steam your milk to a smooth, velvety texture without airy foam.

3. Pour: Pour the steamed milk directly into the center of the espresso shot to create a rich, integrated blend.

A long, rich, zero-caffeine espresso substitute with a golden crema top and zero bitterness.

Prep Specs

• Base Shot: 60–75ml double-shot Rooibos Espresso (15g dose)

• Water Base: 120–150ml hot water (85–90°C)

• Optional Finish: A lemon wheel or twist

Directions

1. Prep Water: Pour hot water directly into your cup.

2. Pull Shot: Extract the fresh 60–75ml Rooibos Espresso shot straight over the hot water to preserve the crema.

3. Serve: Enjoy straight, or add a fresh lemon wheel for a subtle bright citrus lift.

A creamy, full-bodied latte packed with natural antioxidants—100% caffeine-free.

Prep Specs

• Base Shot: 60–75ml Rooibos Espresso (15g dose)

• Milk Base: 150–200ml steamed dairy or plant-based milk

• Flavor Option: Choose one (or combine) from below:

  • 1 tsp Fynbos honey

  • ½ tsp ground cinnamon

  • 1 tsp raw cacao powder

• Ice (Optional): Fill glass with ice for the iced version

Directions

1. Prep Flavor: Place your chosen sweetener or spice (honey, cinnamon, or cacao) directly into your cup.

2. Pull Shot: Extract a 60–75ml shot of Rooibos Espresso using 15g of ground tea over your flavor base, then stir to dissolve completely.

3. Steam & Pour: Steam your milk to a silky microfoam and pour over the espresso shot. (For an iced latte, stir the hot shot and flavor base, pour over ice, then top with cold milk.)

Optional Twist

Dust the microfoam top with extra cinnamon or raw cacao for an added aromatic lift.

A spiced, comforting hybrid that replaces traditional espresso with deep tea extraction.

Prep Specs

• Base Shot: 60–75ml Rooibos Espresso (15g dose)

• Spice Mix: ¼ tsp cinnamon, ⅛ tsp ground ginger, pinch of cardamom, and a pinch of clove

• Milk Base: 150–200ml oat or dairy milk (steamed)

• Sweetener: 1 tsp wild honey or maple syrup

Directions

1. Prep Base: Add the spice mix and honey to the bottom of your cup.

2. Pull Shot: Extract the 60–75ml Rooibos Espresso shot over the spices and stir until smooth.

3. Finish: Steam the milk until silky microfoam forms, then pour over the spiced rooibos base.

• A citrusy, botanical tonic with a rich tea espresso kick.

  Prep Specs

  • Base Shot: 60ml Rooibos Espresso

  • Flavor Base: 8g Yuzu marmalade + 1 tsp honey

  • Mixer: 200ml tonic water

  • Garnish: Fresh mint sprig

  • Ice: Fill glass with cubed ice

  Directions

  1. Dissolve: Stir the Yuzu marmalade and honey into the hot 60ml Rooibos Espresso until fully dissolved, then set aside to cool slightly.

  2. Build: Fill a tall glass with fresh ice and pour in 200ml of tonic water.

  3. Float & Finish: Slowly pour the sweetened Rooibos Espresso over the tonic to layer, then garnish with a slapped mint sprig for aromatic release.

  Optional Twist

  Add a dash of orange bitters or a slice of fresh cucumber for a crisp, elevated mocktail profile.

A clean, functional wellness drink combining antioxidant-rich berries with smooth tea espresso.

Prep Specs

• Base Shot: 60–75ml Rooibos Espresso (15g dose, chilled)

• Berry Base: ¼ cup fresh or frozen wild blueberries or blackberries (muddled)

• Liquid Base: 150ml unsweetened almond milk, oat milk, or coconut water

• Health Boosters (Optional): ½ tsp chia seeds or a squeeze of fresh lemon juice

• Ice: Fill glass with cubed ice

Directions

1. Muddle Berries: Muddle fresh or thawed berries directly in the bottom of your glass to release their natural juices and fiber.

2. Build: Fill the glass with ice, then pour in your choice of plant-based milk or coconut water.

3. Layer & Serve: Gently pour the chilled Rooibos Espresso over the top. Stir gently to combine.

Optional Twist

Sprinkle chia seeds or hemp hearts on top for added omega-3s and fiber without adding sugar.

A crisp, effervescent mocktail that pairs bright apple juice and soda with rich rooibos crema.

Prep Specs

• Base Shot: 60–75ml Rooibos Espresso (15g dose, chilled)

• Juice Base: 100ml 100% cloudy apple juice

• Fizzy Top: 60–75ml club soda or sparkling water

• Garnish: Fresh mint sprig and a thin apple wheel

• Ice: Fill glass completely with cubed ice

Directions

1. Build Base: Fill a tall glass with ice, then add 100ml of cloudy apple juice and 60–75ml of club soda. Stir gently to combine without losing the effervescence.

2. Float Shot: Slowly pour the chilled 60–75ml Rooibos Espresso shot over the top.

3. Finish: Garnish with fresh mint and an apple wheel. Serve immediately to enjoy the crisp carbonation and distinct layered look.

Optional Twist

Swap the club soda for sparkling apple cider for an extra punch of crisp fruit flavor.