Rooibos tea Spicy Holidays 50 g orange cinnamon Christmas freshRooibos Spicy Holidays is a blend based on rooibos with a strong, spicy character. In the composition, you will find cinnamon, anise, and pepper, which give a spicy depth and a warming sensation.. A citrus accent is introduced by the orange peel, and the hazelnut adds a pleasant, nutty note. The whole is complemented by sugar decorations and aroma, thanks to which the infusion has a sweeter, "cookie" background.
Ingredients:rooibos sugar decorations (sugar, rice flour, rice oil, potato starch, flavouring)cinnamonHAZELNUTorange peelpepperyaromaNet weight - packaging: 50g
Brewing recipe - root rooibos
Quantity of dried material: 1.5–2 teaspoons per cup (Approx. 250 ml)
Water temperature: 95–100°C
Brewing time: 7–9 minutes
Brewing method: Pour boiling water over the mixture and steep covered. Longer brewing brings out the spices and orange peel more strongly.
To rooibos root with orange and hazelnut, which is perfect for winter evenings, gatherings around the table, and moments when you want to feel the festive spices in your mug.
Original Green Touch handbag
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Seal in the form of a weld, notch for convenient opening of the pouch.
A string closure, thanks to which we can tightly close the bag after opening it.
Inside the bag, there is an additional thick layer of material with aluminum, making the bag rigid and resistant to external conditions.
The unique design, the fully printed bag with a layer of refinements on the outside, makes it not only pleasing to the eye but also a great base for a small gift or present.
Oval bottom, thanks to which the bag stands stably.
Practical information on how to brew all the most popular types of tea.
Size of the package:
width 13 cm
height 22.5 cm
thickness after filling approximately 3-5 cm
Creative culinary recipe - Spicy cream for pancakes with rooibos (with a note of orange and nut)
Ingredients:
250 ml strong infusion of Rooibos Spice Christmas tea
200 ml milk (or plant-based drink)
2 yolks
2 tablespoons of sugar or honey
1 tablespoon potato starch
2 tablespoons finely ground hazelnuts (or peanut butter)
a little orange zest to enhance the aroma (optional)
Preparation: Brew a strong infusion (Approx. 10 minutes) and strain. In a saucepan, heat the infusion with milk. In a bowl, mix the egg yolks with sugar and starch, and then pour in a few tablespoons of warm liquid to temper the mixture.. Pour everything into a saucepan and heat over low heat, stirring, until the cream thickens. At the end, add ground nuts (or a tablespoon of peanut butter) and mix. Serve as a cream for pancakes, waffles, or as a layer for a dessert in a glass.
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