• 150ml hot Dragonfly Breakfast Blend Rooibos
• 50ml Amaretto liqueur
• 30ml chilled whipped cream

1. Pour the hot Dragonfly Rooibos in to a glass (first place a spoon in the glass to prevent it cracking).
2. Add the Amaretto, but do not stir. Top with the whipped cream and serve.

• Rooibos Marinated Chicken Salad with Avocado & Red Chilli, and Rooibos & Lemon Vinaigrette
• Spiced Lamb & Rooibos Tortellini
• Rooibos, Apple, Raisin & Brioche Pudding

The 'Touch of Rooibos' cookery book has a hundred rooibos recipes from South Africa's leading chefs. If you would like to buy a copy, then please click here.