Alchemy: Caffeine-free rooibos with cloves, nutmeg, cinnamon, allspice, vivacious ginger and a kiss of cardamom
Flavor Notes: Rich chai with exotic blend of spices
Occasion: Great dessert tea; add milk & honey if you desire
Fair Trade Certified™ organic rooibos, organic cloves, organic allspice, organic ginger, organic nutmeg, organic cinnamon, organic cardamom.
Steep 1 heaping Tbsp tea in 12 oz. hot water for 5 minutes.
In the Cederberg Mountains of South Africa, the rooibos farmers have used revenue from Fair Trade sales to support local schools, gender equality and HIV-AIDS prevention.
Herbal teasans are herbs, fruits and flowers, not the tea plant, camellia sinensis. Rooibos is a thistle-like bush that grows in the Cederberg mountains of South Africa. Red rooibos is oxidized, fully dried and sifted of dust.
Rooibos Chai Soufflé
Preparation Time: 45 minutes • Serves 4.
3 tea bags Rooibos Chai
1 cup heavy cream, unsweetened
1 tsp. cinnamon, ground
1 tsp. cloves, ground
1 tsp. ginger, ground
1 tsp. cardamom, ground
1 tsp. nutmeg, ground
3 tsp. cornstarch
4 egg yolks
3 drops vanilla extract
5 oz. confectioner’s (icing) sugar
10 egg whites
pinch of salt
Preheat oven to 375° F. Tear open tea bags and pour contents into cream. Bring cream to a simmer. Add remaining spices. Dissolve cornstarch in a little water. Add to cream. Stir until thickened. Beat egg yolks, vanilla extract, and sugar. Add to cream and stir over low heat for 5 minutes. Set aside. Beat egg whites and salt until fluffy. Fold into cream mixture. Lightly grease Soufflé dishes with butter, pour in batter and bake for 20-25 minutes until it rises. Serve with Vanilla ice cream and fresh raspberries. In Good Health!