Rose Gin Latte

Creamy warm Rooibos tea spiced up with Cinnamon and Orange and Musgrave Pink Gin.


Prep Cinnamon and Orange Syrup: 1 x cup sugar with 1 x cup water with medium heat on the stove. Add 2 cinnamon quills and the skin of 1 x orange. Bring to a boil and simmer for 10 minutes. Allow to cool and bottle. Glass: Tea Cup. Heat all ingredients in a small saucepan to just before boiling point. Remove from heat and pour from one vessel to another. Repeat this 6 times and serve.


1 Rooibos tea bag

15 ml Cinnamon and orange syrup

75 ml Water

50 ml Milk

25 ml Fresh Cream

3 dashes Orange Bitters

50ml Musgrave Rose


Rose petals

You must be logged in to post a comment.