A blend of naturally caffeine–free South African red rooibos, vanilla, and almond bits is an herbal delight! Rooibos is full of antioxidants and healthy minerals such as calcium, potassium, magnesium, iron, zinc, copper, and fluoride. It has a wonderfully smooth flavor, and is a great cold buster as well as thirst quencher. It brews into a dark red liquor and has a naturally sweet, earthy scent, reminiscent of pipe–tobacco. You cannot over–steep this tea (the longer the better!) and it is fantastic by itself, or with cream and a bit of sweetener. Red Rocks is the perfect, healthy, all-around herbal tea – a favorite amongst athletes and as mom’s choice for children.
The best thing about The Tea Spot is 10% of all sales are donated to cancer wellness and community programs. So it is not only delicious, it is also a tea with very good karma!
2 oz in a stand up, resealable pouch
Ingredients: Loose leaf rooibos, vanilla & almonds
This tea was honored to be a featured selection of Tea Sparrow in their Tea of the Month club.
Steep 2 heaping tsp RED ROCKS in boiling water for seven minutes, to make the tea base. While tea is steeping, foam ¼ cup milk, either with an automatic whisk, or a milk steamer or foamer. Spoon the foamed milk, dividing evenly, into two 10–12 oz mugs. Pour the ready RED ROCKS over the foamed milk in each mug and serve immediately. Sweeten or flavor with vanilla, if desired. A very healthy after–school favorite! Makes 2 drinks.
Iced Red Rocks
This iced red tea is subtly sweet and refreshing
Serving Size – 16 oz Iced Tea
Steep an 8oz concentrate of RED ROCKS using 2 teaspoons of tea leaves in boiling water for 6–7 minutes. Strain tea leaves. Add ice & enjoy.
Serving Size – 1 liter Iced Tea
Steep a 16oz concentrate of RED ROCKS using 4 teaspoons of tea leaves in boiling water for 6–7 minutes. Strain tea leaves. Add ice & enjoy.
Red Rocks Rub
Great Rub on Portabellas, Steak, Chicken & Potatoes. Finely chop the following ingredients in your blender:
1 TBS RED ROCKS
½ tsp licorice Root
½ tsp yellow mustard, grounded
½ tsp turmeric, grounded
½ tsp corriander
1 tsp salt
Red Rocks Steaks
NOTE: Vegetarian version uses the glaze on Portobello mushrooms instead of steaks.
INGREDIENTS: 4–6 tenderloin steaks; 2 TBS extra virgin olive oil; 4 shallots, diced fine; 4 TBS honey; 1 tsp cinnamon; ½ cup white wine; 1 tsp vanilla; ½ cup orange juice; 2 TBS RED ROCKS (dry leaves, unsteeped, powdered).
PREPARATION: Rapidly brown the steaks on a hot skillet, with the olive oil and shallots, salt and pepper. Cover and let simmer for five minutes. Mix together the honey, cinnamon, white wine, vanilla, orange juice and ground tealeaves, and add to the steaks in the skillet. Simmer for an additional 10 minutes, stirring frequently. Remove the steaks and cut into diagonal strips. Baste each strip with the sauce. Serve with mashed potatoes and sautéed vegetables. Excellent with a Cabernet Sauvignon. Serves 4–6.
Red Rocks Roasted Potatoes
INGREDIENTS: 2 lbs Red Potatoes, cubed; ¼ cup Olive Oil; ¼ cup Balsamic Vinegar; 3 tsp agave or honey; 3 TBS RED ROCKS tea, finely grounded; 1 TBS Dijon mustard; 1 tsp salt; 1 tsp white pepper.
PREPARATION: Preheat oven to 425°. In a large roasting pan or baking sheet, spread cubes potatoes evenly. In a bowl, mix oil, vinegar, Red Rocks tea, agave, salt & pepper. Drizzle mixture over potatoes and toss together. Cover with foil and place in oven. Bake for 45 – 50 minutes. Uncover and stir. Broil for an additional 5 – 10 minutes to brown top. Serves 6 – 8.
Red Rocks Sweet & Creamy Mash Potatoes
INGREDIENTS: 4 TBS RED ROCKS Tea; 3–4 large Garnet Yams (about 3–4 lbs), peeled & chopped in 1 inch cubes; 2 TBS unsalted butter; ¾ cup vanilla soy creamer; ½ cup Rocks Tea concentrate (use tea broth with tea leaves from boiled yams); 2 TBS agave; ½ tsp cardamom; 1 tsp pepper; ½ tsp allspice; 2 tsp salt.
PREPARATION: In a large pot bring 12–14 oz water to a boil. Add yams and let cook until soft in middle (about 20–30 minutes) Melt butter over medium–high heat in another large pot. Strain yams from boiled tea and add to melted butter. (Tea leaves are welcomed) Add soy creamer, Red Rocks concentrate, Agave & begin to mash. Add spices and mash until smooth & creamy. Yields: 6–8 servings, Prep Time: 15 minutes, Cook Time: 45 minutes.
Red Rocks Ice Cream
This is a *very* rich (and delicious!) red tea ice cream.
INGREDIENTS: 1 quart milk; 6 TBS RED ROCKS loose leaves, pulverized to powder consistency; 15 egg yolks; 1 pound sugar; 1 cup heavy cream; 1 cup half & half.
PREPARATION: Bring milk to a boil. Remove from heat and add powdered tea leaves. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium–high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half & half until frothy. Pour into egg mixture and mix well. Process in an ice cream maker according to manufacturer’s instructions. Serves: 12.
The Tea Spot's Bliss Ice Cream
INGREDIENTS: 2 cups heavy cream; 2 cups whole milk; 4 heaping tsp of RED ROCKS loose leaf tea; 1/2 cup sugar; small pinch of salt; 5 large egg yolks.
PREPARATION: Chill your ice cream maker freezer bowl ahead of time. Keep one cup of heavy cream chilled. Combine the other cup of heavy cream with the milk, tea leaves, sugar, and salt in a saucepan over medium heat. Keep heating until you see little bubbles around the edges, being careful not to scald the cream or let it boil over. Once the bubbles come to the surface, turn the heat off, cover the saucepan, and let the cream steep for about 10 minutes. Next, strain the tea leaves from the cream mixture into a bowl. Add the remaining cup of chilled heavy cream. Stir slowly, but thoroughly. In a separate bowl, whisk the egg yolks. Add a very small amount of the tea cream to the yolks while continuing to whisk quickly, being careful not to allow the yolks to coagulate. Continue adding the tea cream in small amounts, and whisk through until the entire mixture is well blended. Return the entire cream mixture to the saucepan and heat it completely through over very low heat. Keep heating and stirring about 3 to 4 minutes, until the mixture thickens into a custard. Pour the custard into a bowl and let cool. Cover and chill it for at least 2 hours, or overnight. Turn the chilled tea custard into ice cream, following your ice cream maker's instructions. For a firmer ice cream, return it to the freezer for more chill time after the churn. Enjoy! Yields: 1.5 quarts.