Red Cappuccino - Rooibos tea cappuccino

Make the Rooibos 'espresso'

1. Boil the water for the Red Cappuccino. Pour 125ml of water into each mug. You can also do this step with a teapot first.
2. Place the teabags in the boiled water (2 x teabags per mug), or in the teapot. If using loose-leaf, brew the tea in a teapot as you normally would and strain into the mugs when ready.
3. Give the tea a stir and let it steep for a good 4 minutes, or until you have a very strong, dark tea.

Froth the milk

1. In the meantime, heat the milk. Don't boil it. The ideal temperature would be around 68℃/150℉. This will give you the best froth.
2. Start frothing the milk with your desired method until the milk has doubled in volume. See blog post for ideas on how to froth milk without an espresso machine.

Assemble

1. Remove the teabags from the mugs. If using a teapot, strain the tea into the mugs. We are using a 50/50 ratio of tea to milk, so don't go over the halfway line in the mugs to allow enough room for the milk.
2. Slowly pour the milk onto the tea and scoop any leftover foam on top. Sprinkle with cinnamon if you wish and serve with your desired sweetener.