Rooibos is a creamy, caffeine-free herbal tea that comes from South Africa. When it is blended with Vanilla, it creates a beautiful sweet harmony of flavor.
Shop for Vanilla Rooibos on our Caffeine-Free tab.
To flavor your food with rooibos, you want to "brew" it in one of the liquid ingredients, in this case, milk. It is best to let it simmer loose without a teabag and then strain it after. Don't worry if you cannot strain all of the leaves, they are perfectly edible and will add more depth to the flavor.
Vanilla Rooibos Cupcakes
1/2 cup coconut milk yogurt
1/3 cup almond milk
1/2 tsp vanilla extract
1/3 cup vegetable oil
1 cup all purpose flour
1/4 cup oat flour
3/4 cup coconut sugar
1tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp vanilla rooibos
Vegan cream cheese
Dash of vanilla extract
Powdered sugar to taste
1. Preheat oven to 350˚F
2. Simmer the almond milk and the rooibos for 5 min then strain (its ok if some leaves get through)
3. whisk yogurt, rooibos milk, oil, and extracts
4. In a separate bowl mix dry ingredients
5. Slowly add the dry ingredients to the wet ingredients
6. Line a muffin pan with your choice of cupcake liner
7. Fill each liner 2/3 full
8. Bake 20min, cool on racks
Cream Cheese Frosting
Just stir those ingredients together and keep adding sugar until you get the desired taste.
These pair really well with Vanilla Rooibos, of course. But they also pair well with any other creamy sort of tea like Caramel Oolong, Vanilla Black, and Pancakes.
Why would you need a culinary grade matcha?
Why not just use the higher grade?
Well, we are not saying that you can't use the high grade, but it just might not be worth it.
Higher grade matcha is more green, more vibrant and can have smoother sweet grassy notes, but only when it is whisked traditionally. If you are using the high grade matcha in baking or in a smoothie, those finer qualities can be masked by the other ingredients. So essentially, it may feel like a waste to cook the higher quality when you can't even taste what makes it high quality in the first place.
What makes matcha a high or low quality?
It all has to do with how old the leaves are and the efficiency of stem removal.
With an older leaf and a few more stems, the taste is not as smooth, the color is a little muted, and it can sometimes be a little more astringent.
And when younger leaves are used and all of the stem are removed, then you can get higher quality flavor that is better for drinking traditionally.
Use High Quality Matcha when you want to drink it by itself using the traditional whisking method. This way you can really appreciate the smooth sweetness
And use Culinary Grade Matcha for baking, sweets, savories, pastas, meats, dressings, skincare, and anything else you can dream up.
Want to try a Matcha Cupcake to see what all of the fuss is about? Every weekend this March, we will have Em's Delights Green Tea cupcakes for sale.
Crazy about tea