Cashew Free Cinnamon Rooibos Vanilla Tea
Warm, earthy, and gently spiced, this simmered rooibos blend is the kind of cup that makes you want to slow down and actually enjoy your afternoon. Ceylon cinnamon adds a delicate, almost floral heat that pairs beautifully with the natural sweetness of rooibos, while vanilla powder rounds everything out with a soft, dessert-like depth. A drizzle of honey lets you dial in the sweetness exactly where you want it, and a splash of full-fat coconut milk transforms the whole thing into something rich and almost creamy. Tree-nut concerns can make cozy, café-style drinks tricky since many popular lattes and chai blends rely on cashew milk as a base — this one skips that entirely, using coconut milk as an optional creamy addition instead. Every ingredient here is straightforward and easy to source, so there's no label-scanning stress involved. It comes together in one small saucepan and strains right into your mug, making cleanup as effortless as the drink itself.
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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.
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