There’s nothing quite like the gentle warmth of rooibos paired with a whisper of sweet cinnamon, and Tiesta Tea’s Cinnamon Rooibos delivers just that cozy hug in a cup. Each tagless tea bag steeps to a rich amber, releasing notes of natural cinnamon bark and the smooth, nutty character of South African red bush. I love to brew this in the late afternoon here in Coventry, Pennsylvania, and let its comforting aroma fill my little kitchen—just the thing to soothe the spirit and sweeten the moment.

You can invite this cinnamon-kissed delight into your home here:

Tiesta Tea Cinnamon Rooibos

To complement its gentle spice, I’ve baked a tender Rooibos Cinnamon Swirl Quick Bread—infused with rooibos tea and swirled with cinnamon sugar, this loaf is perfect for slicing alongside your tea mug.

Rooibos Cinnamon Swirl Quick Bread

Ingredients

• 2/3 cup (160 ml) water
• 2 Rooibos Cinnamon tea bags
• 1¾ cups (220 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup (150 g) granulated sugar, divided
• 2 large eggs
• ½ cup (115 g) unsalted butter, melted and cooled slightly
• ½ cup (120 ml) plain yogurt or buttermilk
• 1 teaspoon vanilla extract

Instructions

1. Steep Tea: Bring water to a simmer and pour over the tea bags in a heatproof cup. Steep 5–7 minutes, then remove bags and let the water cool slightly.
2. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
3. Dry Mixture: In a bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
4. Cinnamon Sugar Swirl: In a small bowl, combine ¼ cup of the sugar with 2 teaspoons ground cinnamon; set aside.
5. Wet Mixture: In another bowl, whisk the remaining ½ cup sugar with eggs until pale. Gradually whisk in melted butter, cooled rooibos tea, yogurt (or buttermilk), and vanilla.
6. Combine & Swirl: Add dry ingredients to wet, stirring until just combined. Pour half the batter into the loaf pan, sprinkle the cinnamon sugar swirl evenly over the top, then gently spoon the remaining batter on top. Use a knife to swirl the layers lightly.
7. Bake to Golden: Bake 50–60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
8. Cool & Serve: Let the bread cool in the pan 10 minutes before transferring to a wire rack. Slice and enjoy with a warm cup of cinnamon rooibos tea.

May this Rooibos Cinnamon Swirl Quick Bread and your cup of Tiesta Tea Cinnamon Rooibos bring cozy warmth and sweetness to your day—just as they do to mine. Happy baking and sipping!

—Mom Mom (Grandma Helen)