Traditional recipes

Spiced rooibos iced tea recipe

Spiced rooibos iced tea recipe

  • Recipes
  • Dish type
  • Drink
  • Iced tea

This caffeine-free, milky iced tea is spiced with star anise, cardamom and cinnamon and sweetened with condensed milk. Instead of rooibos you could use your favourite black tea.


2 people made this

IngredientsServes: 4

  • 1.2L water
  • 50g granulated sugar
  • 5 pods star anise
  • 1 cinnamon stick
  • 4 pods cardamom, crushed
  • 8 red rooibos tea bags
  • 180ml condensed sweetened milk
  • ice, to serve

MethodPrep:5min ›Cook:5min ›Extra time:2hr › Ready in:2hr10min

  1. Place water, sugar, star anise, cinnamon stick and cardamom in a saucepan; bring to the boil. Remove from heat and add tea bags. Cover and let tea steep and cool to room temperature, about 1 hour.
  2. Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large jug and chill in the fridge till flavours combine, at least 1 hour.
  3. Fill 4 glasses with ice. Serve tea over ice.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by Christina

Delicious! I used orange-flavored black tea, as suggested by the recipe creator, and it was great! This reminded me a lot of iced chai tea, which is one of my faves. This is a definite keeper~YUM, YUM, YUM!!!!!!!!! Thanks for sharing.-14 May 2016

by Amy Fishman

Delicious! I put in a little extra sugar and added 1 tsp. of vanilla extract at the end in my pitcher of tea. I also used a little sweetened condensed milk and half&half. This IS the definitive thai iced tea recipe I will be using this a lot!-22 Jul 2016

by Diana Mc

This was a good iced tea. I like the Thai spices but just not in a tea form. I was a little skeptical about the sweetened condensed milk being too sweet but I was surprised how mellow the sweetness was.-26 May 2016

Preparing an iced tea latte is simple. By following this step-by-step guide, you can unlock a world of unique and flavorful iced tea latte recipes.

Step 1: Select your tea. Do you want your iced tea latte to be nutty and rich, zesty and spicy, light and floral, or fruity and tropical? Nearly any hot tea can be sipped on ice, so choose whichever tea blend you are craving the most. We recommend choosing more full-bodied teas, such as black tea, rooibos tea, or spiced tea. Our organic Single Sips® packets make it easy to prepare a delicious iced tea latte, especially bold flavors like Turmeric and U•Matcha.

Step 2: Select your milk. You may choose whichever milk you normally drink, or you might consider selecting your milk based on how it pairs with the tea you have chosen. For example, coconut milk would complement the flavors of Organic Double Green® Matcha Tea, whereas almond milk would pair nicely with Vanilla Almond Black Tea.

Step 3: Select your sweetener. Adding sweetener is entirely optional, but a little dose of sweetness can make your iced tea latte even more delectable. Options include cane sugar, honey, agave nectar, maple syrup, or any sweetener in your pantry.

Step 4: Prepare your iced tea latte. Once you have gathered your ingredients, follow these steps to prepare a simple and satisfying iced tea latte:

  1. Fill your tea kettle with fresh filtered water and heat to a rolling boil, or just short of boiling for matcha or green tea.
  2. Pour water over the tea bag or infuser filled with full-leaf loose tea. We suggest using double the amount of tea for an iced drink. Steep according to package instructions.
  3. While the tea is cooling, fill a tall glass with ice cubes.
  4. Pour the cooled tea into the glass, filling roughly halfway.
  5. Fill the remainder of your glass with your choice of milk and sweetener if desired.
  6. Stir well to combine. If you prefer a frothy iced tea latte, prepare your beverage in a mason jar, tighten the lid and shake well. Savor sip by sip!

Iced tea can be found in many different flavors, and can be sipped plain or served with sugar, lemon, fresh fruit, or other accompaniments. Pay homage to the history of iced tea by sipping sweet and refreshing iced tea lattes throughout the summer.
If you are searching for more advanced iced tea latte ideas, browse our collection of iced tea recipes. Many of our classic tea latte recipes can also be served over ice. Experiment to find your favorite iced tea concoctions, and enjoy them sip by sip all summer long.

Spiced rooibos iced tea recipe - Recipes

The innate flavor of the tea can be easily transferred into this basic tea rub, acting as a flavorful and crunchy crust for the chicken. This rub is also fantastic on fish or pork. To further develop the flavor, serve along with The Cozy Tea Cart’s Ceylon Breakfast tea.
4 T. Cozy Tea Cart Ceylon Breakfast Tea
1/2 t. ground ginger
1 t. cinnamon
1/2 t. whole coriander seeds
1/4 t. black peppercorns
1 T. brown sugar
1/2 t. salt
1 T. Cozy Tea Cart Organic Camellia Tea Seed Oil
1 1/2 lbs. chicken (fish or pork)
Use an electric spice grinder to grind all of the ingredients until they are a fine powder, set aside. Lightly oil chicken with the Organic Camellia Tea See Oil then dip each piece into the rub. Let the chicken sit for approximately 15 minutes for the crust to form. Saute in a frying pan or cook in the oven until done (approx. 20-30 minutes).

This recipe is the perfect example of how to use dried tea leaves as a delicious garnish or spice, just as you would use an herb to sprinkle over a dish. The ginger adds a slight kick to the pasta without overpowering the light lemony flavor of the Camellia oil. Diced, cooked chicken can be added to this recipe for a complete meal. This dish is delicious when paired with a hot cup of The Cozy Tea Cart’s Organic Lemon Ginger Green Tea.
12 oz. organic whole wheat thin pasta
1/4 c. Cozy Tea Cart Organic Camelia Tea Seed Oil
6 T. organic lemon juice
1 clove organic garlic, peeled and crushed or slivered
3 T. Cozy Tea Cart Organic Lemon Ginger Green Tea
grated peel of 1/2 of an organic lemon
salt and pepper to taste (optional)
freshly grated Parmesan cheese (optional)
Cook the pasta and drain well (this can be done one day ahead and kept cool in tightly sealed container overnight. Toss the pasta over medium high heat for 1-2 minutes before serving). Starting with a cold pan, heat the oil, lemon juice and garlic on low heat for 1-2 minutes. Pour the heated oil infusion over the cooked pasta. Sprinkle the Organic Lemon Ginger Green Tea and grated lemon peel over the pasta. Add salt and pepper to taste. Serve with grated Parmesan cheese.

2 c. water
4 T. TCTC Spice Tea
2 disposable natural tea bags
4 c. (or 2 lbs.) cubed zucchini
1 stick butter
grated peel of one orange
1 c. orange juice
1 T. brown sugar
1/4 c. honey
salt and pepper to taste
1/2 c. chopped walnuts
chopped parsley for garnish
Bring the water to a boil and remove from heat. Add 2 T. of TCTC Spice tea to each disposable tea bag and steep the tea in the boiled water for 6 minutes. Remove the tea bags from the water, gently squeezing the extra water out. Steam zucchini in the tea until tender, remove with a slotted spoon and set aside. Add to the tea in the same pan the butter, orange rind, orange juice, brown sugar, and honey. Cook over low heat until the butter melts. Add salt and pepper to taste, then add the zucchini back to the pan, stirring to coat. Transfer to a serving dish, sprinkle with walnuts and parsley. Serve warm.


(makes 1 quart)
3 t. Pina Colada loose leaf black tea
4 slices fresh pineapple
1 c. boiling water
2 c. cold water
Up to 2 cups ice
1. Steep the loose tea leaves in one cup boiling water for 15 minutes.
2. Remove the tea leaves from the water and cool slightly.
3. Add the cold water and enough ice to chill.
4. Garnish with pineapple slices.
If you like, a small splash of rum can be added to this beverage for a soothing, relaxing summertime treat with friends!

(makes 1 quart)
3 t. Strawberry Green loose leaf tea
2 T organic sugar
¾ c. organic lemon juice (organic lemon juice adds much more flavor to this recipe)
1 c. fresh strawberries (reserve 4 strawberries for garnish)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
1. Steep the loose tea leaves in one cup boiling water for 15 minutes.
2. Remove the tea leaves from the water and stir in the organic sugar.
3. In a separate bowl, puree the strawberries and add the lemon juice.
4. Combine the tea, strawberry puree, cold water and enough ice to chill.
5. Garnish with fresh strawberries.

(makes 1 quart)
3 t. Choco-Mint loose leaf Rooibos
1 sliced lemon
2 T organic sugar (optional)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
8 fresh mint leaves
1. Steep the loose tea leaves with the lemon slices in one cup boiling water for 15 minutes.
2. Remove the tea leaves and lemon from the water and stir in the organic sugar.
3. Add the cold water and enough ice to chill.
4. Garnish with fresh mint leaves.

(makes 1 quart)
3 t. Choco-Mint loose leaf Rooibos
1 orange cut into 4 thick slices
1 sliced lemon cut into 4 thick slices
2 t. crushed ginger
1 T local honey (optional)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
8 each lemon or orange slices for garnishing
1. Steep the loose tea leaves with the crushed ginger, lemon and orange wedges in one cup boiling water for 15 minutes.
2. Remove the tea leaves, lemons and oranges and strain the ginger from the water.
3. Stir in the honey.
4. Add the cold water and enough ice to chill.
5. Garnish with fresh lemon or orange slices.


(makes 1 smoothie)
2 t. Peach-Pineapple Pizzazz rooibos, ground with a spice grinder
½ c. fat-free organic milk
1 peach, sliced and pits removed (reserve one slice for garnish)
12 ice cubes
Process all ingredients together in a blender until smooth. Garnish with remaining peach slice.

(makes 1 smoothie)
1 t. Matcha tea
1 c. hot water
2 t. organic sugar
¼ c. rice milk
¼ c. mango juice
12 ice cubes
1. Stir Matcha tea into hot water until dissolved.
2. Add organic sugar and stir until dissolved.
3. Stir in rice milk and mango juice.
4. Add to blender with ice cubes and blend until smooth.

Vegan Masala Chai


1 tbsp black loose leaf tea

1 cup plant milk, I use oat or soy

Add the star anise, cloves, cardamom pods and black peppercorn into a mortar and pound it with a pestle a handful of times to break the spices gently. This will allow more flavour to be infused to your tea, don’t skip the step.

Transfer the pounded spices to a small sauce pan. Break a cinnamon stick in two, you can usually do this with your hands, and add it to the pot along with ginger slices and black loose leaf tea. Pour in the water and bring the tea to a boil. Once boiling remove from the heat straight away. Leaving it boiling might make the tea bitter so pay attention. Then leave to steep for at least 10 minutes but you could continue this process for up to 24 hours. The longer you let it steep the more intense the flavour will be.

Once you’ve steeped the tea return it to the heat to warm it and pour in your plant milk of choice. Sweeten with maple syrup. I suggest 1 tsp per person but you might like less or more so start with 1 tsp in total and add the second tsp if you want it sweeter and so on. Mix the tea as you heat it gently.

Once it’s warmed through pour through a sieve into glasses and enjoy.

100+ Flavored Tea Recipes to Make at Home

When it comes to tea, making your own homemade tea is the best. I have fond memories of drinking up sun tea that my grandma used to make and I have a strong feeling that is where my love of tea first started.

Throughout the years I&rsquove developed a love for tea and all the different tea varieties and flavors that there are.

And since I love tea so much, I&rsquom sharing this giant list of tea recipes for you to enjoy as well.

Have fun sipping your way through this list! You&rsquore certain to find ones that you love!

Be sure to visit our friends at The Content Spot for more great lists of 100&rsquos of things to do, eat and make.

Spiced rooibos iced tea recipe - Recipes

Have your tea and eat it too!

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For this recipe I used a lemon Jello powder and a Tropical Punch tea, however, feel free to get creative! How about an herbal honey tea blend with a lime jello powder? Or a hibiscus tea with cherry powder. even using plain gelatin to create a jello that is ONLY flavoured by the tea, the possibilities are endless!

Peach Green Tea Smoothie

A healthy peach smoothie with a hint of green tea.

Low Carb Teaberry Smoothie

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Tea Punch

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Tea Oatmeal

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Pumpkin Spice Chai Latte

Autumn. The season of harvest, hay rides, bonfires and of course pumpkin spice. EVERYTHING!

Iced Tea Latte

So we already covered how to make a delicious Hot Tea Latte, but what about those sweaty summer afternoons? Well then lets chill out a bit and put this latte on ice! This recipe is almost identical to the Hot Tea Latte recipe, with two major exceptions. cold milk and of course ICE!

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Honestly this is such a simple recipe but it is so worth it. It can curb that sweet tooth and bring your temperature back to normal, PLUS it's delicious!

Chai Tea Loaf

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Tea Coffee Frappe

Though I love tea, and I mean LOVE tea, I still have a crush on coffee, so what could be better then letting these two delicious beverages hangout together for a while?

Hot Tea Latte

Traditionally, a latte is a coffee drink made with espresso and steamed milk, but screw tradition, and tickle your tastebuds with an easy, homemade TEA latte.

4. Holiday Hibiscus Cider

Ruby red hibiscus tea has a tart, fruity flavor that lends itself well to spiced ciders. This holiday tea recipe calls for apple cider, orange juice, fresh sliced ginger, cinnamon and your choice of hibiscus tea . The end result is sweet, zesty and perfectly festive. For an even more flavorful infusion, we recommend using Red Hot Holiday Tea (premium organic hibiscus, apple, beetroot, cassia oil and cinnamon) or Cranberry Spice Hibiscus Tea (cranberry bits, hibiscus and a blend of classic mulling spices).

How to make Apple Tea:

All you need to make your own cinnamon spiced apple tea are: fresh pressed unfiltered apple cider or apple juice (not from concentrate), a few cinnamon sticks, whole cloves, star anise and rooibos tea. The cider and spices are simmered together in water until fragrant at which point the tea bags are added and left to steep. What you end up with is a big return on very little effort.

The delicious smell wafts through the house like an autumn scented candle as it simmers. The taste is warm and inviting, with hints of sweet/tart apples and warming cinnamon, cloves and star anise. The smooth, mild taste of South African red rooibos tea is the perfect backdrop to the other more robust flavors. I prefer it to black tea here as it lacks the bitter tannic taste of regular tea and is naturally caffeine-free, which means I can enjoy a cup any time of day, but feel free to substitute your favorite tea.

Serve it in large mugs with slices of fresh apple and a cinnamon stick stirrer and enjoy!


In a mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt and vanilla, and stir until blended. With the machine on low speed, add 2 cups of flour, about ½ cup at a time, and mix until the dough is thick and pulls away from the sides of the bowl.

Switch to the dough hook. With the machine on medium speed, add the butter one cube at a time, and continue to knead until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and tacky, but not overly sticky.

Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly butter a large mixing bowl.

Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.

Punch down the dough and roll out to ½-inch thick. With a 3-inch donut or a cookie cutter, cut out 10 to 14 donuts and holes.

Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the donuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.

Bake until the donuts are light golden brown, 5 to 8 minutes.

Meanwhile, make a chai tea latte for the glaze. Steep 2 teaspoons of masala chai tea in ⅓ cup of boiling water for about 5 minutes. Heat ⅔ cup milk until steaming. Combine the hot milk with the steeped tea. Next sift one cup of powdered sugar into a separate bowl. Add 3 tablespoons of the chai tea latte to the sugar and whisk until smooth. Dip the top side of each donut into the glaze and let drip on a wire rack set over a piece of parchment paper.