Vanilla Rooibos Float

Rooibos tea blended with fresh pineapple and vanilla bean makes a refreshing beverage to enjoy on its own or, preferably, poured over coconut milk ice cream. Our Rooibos tastes of honey, earth, and ripe apricots and fits your post-holiday needs perfectly.


  • 2 cups of brewed Western Cape Rooibos tea

  • ¾ cup boiling water (175 ml)

  • ¼ cup raw, organic honey (50 g)

  • seeds from ½ a vanilla bean

  • 12 ounces ripe pineapple, apple or banana, cut into wedges (choose one)

  • 1 tablespoon lemon juice (15 ml)

  • 2 cups sparkling water (475 ml)

  • 1 pint of Vanilla Bean Ice Cream (or your favorite vanilla ice cream) (475 ml)

  • Can of whip cream

  • Sweet granola for topping


  • Strain the rooibos through a small mesh strainer, stir in the honey to dissolve, and let cool. Place the tea in a blender with the vanilla bean seeds, pineapple {or your fruit of choice}, and lemon juice and puree smooth. Strain the puree, pressing on the solids to extract all the good stuff. You should have about 2 cups of puree. Gently pour in the sparkling water and stir to combine; it will bubble up a lot. This is best fresh as the pineapple oxidize quickly.

  • Divide the ice cream among 4 large glasses and gently top with the fruit infused tea, adding a splash more sparkling water to make them foam up. Spray whip cream on top and sprinkle sweet granola for garnishment. Serve immediately.

NOTES In place of the vanilla bean, feel free to use a ½ teaspoon of vanilla paste or extract.

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