Cederberg Coconut Cappuccino

One of the most versatile beverages, Red Nectar, featured in a Cederberg Coconut Cappuccino, our version of the simpler Rooibos Macchiato

Cederberg Coconut Cappuccino


  • 3 sachets of Red Nectar
  • 1 tbsp. Coconut Cream
  • 3/4 c. Milk


  1. Steep 3 sachets of Smith Teamaker Red Nectar in 5 oz. hot water (just off boil) for full 5 minutes, agitating sachet in water often to promote strong extraction. Remove sachets, squeezing out all liquid.
  2. Mix coconut cream into milk. Stir until mixed. Steam mixture, moving steaming wand up as you progress to get a dry and foamy milk foam.
  3. Pre-warm glasses. Whiskey-style glasses work great. Add 2-3 oz. tea concentrate and then top with 2-3 oz. of dry foam from milk and coconut cream mixture.