Menu

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

Cederberg Coconut Cappuccino


Ingredients:

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

Directions:

  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.

Rooibos Macchiato


Ingredients:

Directions:

  1. Steep 1 sachet of Smith Teamaker Rooibos in 3 oz. of hot water (just off boil) for a full 5 minutes, agitating sachet in water often to promote strong extraction. Remove sachet, squeezing out all liquid.
  2. Pour into pre-heated espresso or small cup (small oolong-style glasses work great).
  3. Steam milk in separate pitcher. Top with tablespoon of milk foam. Enjoy.