Black Pepper Free Cinnamon Rooibos Vanilla Tea
Warm, earthy, and gently spiced, this simmered rooibos blend is the kind of mug you reach for when you want something soothing but a little more interesting than plain herbal tea. Rooibos brings a naturally sweet, slightly nutty depth, and the Ceylon cinnamon adds a soft, floral heat that feels cozy without being sharp or overwhelming. A touch of vanilla powder rounds everything out into something that honestly tastes like a hug. For anyone navigating a sensitivity to black pepper, this recipe is a clean and easy win — every single ingredient is naturally free of it, with no workarounds needed. The optional splash of full-fat coconut milk turns it into something almost creamy and café-worthy, which makes it feel indulgent even though it comes together in under ten minutes. Honey lets you dial the sweetness exactly where you want it, so it works just as well as a morning ritual as it does a wind-down evening drink.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 2 cups water
- 2 tsp loose-leaf rooibos tea
- ¼ tsp vanilla powder
- ⅛ tsp ground ceylon cinnamon
- 1–2 tsp honey, or to taste
- ¼ cup full-fat coconut milk (optional)
Instructions
- 1
Combine the water, rooibos tea, vanilla powder, and Ceylon cinnamon in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low and steep for 5 minutes, until the liquid is a deep reddish-amber.
- 2
Remove from the heat and stir in the honey until fully dissolved. Taste and add more honey if desired.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!