Pairing beautifully with a range of flavours, our award-winningrooibos is an easy way to put an exotic twist on even the most classic desserts. Withred espresso, one shot is all you need to infuse your dessert with the essence of rooibos.
Place red espresso rooibos and castor sugar in a small pot and bring to a boil. Stir to dissolve sugar. Add the cinnamon and vanilla. Allow to boil quite vigorously for five minutes until a thick syrup forms
Remove from heat and allow to cool completely
Store in a jar in the fridge for up to a week
Recipe development and styling by Peta Suzanne Oshry Photography by Kate Cozens