Each time I lift the lid of the Vintage Rooibos Tea Tin, I’m greeted by four fragrant pouches—10 tea bags apiece—of Classic Red Rooibos, Light Green Rooibos, Spiced Rooibos Chai, and floral Honeybush. This caffeine-free assortment, lovingly packed in a charming tin, brings the gentle sweetness and warm, nutty notes of South African leaves right to my front porch here in colonial Coventry, Pennsylvania. It’s perfect for sharing with family or savoring solo, morning or night.

To welcome these calming brews into your home, you can find them here:

Vintage Rooibos Tea Tin Sampler

For a sweet companion, I’ve created a recipe for Rooibos Vanilla Almond Biscotti—crisp, lightly sweet, and studded with vanilla-scented almonds that echo the mellow character of red and green rooibos alike.

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
2. Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.
3. Infuse Flavor: Beat eggs, vanilla extract, and rooibos tea together until pale and thick.
4. Combine: Gently fold the dry ingredients into the egg mixture until a dough forms. Stir in chopped almonds.
5. Shape Logs: On a lightly floured surface, divide dough in half and shape into two 12×2-inch logs. Transfer to the baking sheet.
6. First Bake: Bake 25–30 minutes, until light golden. Remove and let cool 10 minutes.
7. Slice: Reduce oven to 300°F (150°C). Slice logs diagonally into ¾-inch biscotti. Arrange cut‑side down, top with sliced almonds and turbinado sugar.
8. Second Bake: Bake 15–20 minutes more, until crisp and dry. Cool on a rack.
9. Serve: Enjoy crisp biscotti alongside your favorite rooibos or honeybush cup.

May these Rooibos Vanilla Almond Biscotti bring a gentle crispness to your teatime, just as these South African teas bring warmth and calm to mine. Happy sipping!

—Mom Mom (Grandma Helen)