This rooibos-based herbal tea that combines “African red tea” with caramel and even almonds and pieces of hazelnut brittle is definitely an energizing treat, very suitable for lovers of sweetness who have an active life and can afford extra calories.
Characteristics of the rooibos caramel infusion
Rooibos has become popular worldwide only recently, around 2000, in South Africa, the land of origin of the plant and the product, instead it has been for many decades, intensive cultivation started at the beginning of the twentieth century. Curiously, however, the reason why it spread is the same: in South Africa, Dutch settlers (rooibos is an Afrikaans word, the language of the Dutch settlers) invented this infusion to replace tea, which was too difficult and/or expensive for them to find. Its recent worldwide diffusion is instead due to the replacement of tea for health reasons: rooibos has low or no tannin content and does not contain caffeine (or theine, which is the same thing). : Tea substitute is more correct than calling it African tea, because in reality the term tea should only be used for infusions of an Asian plant called Camellia sinensis, instead rooibos is an infusion obtained from a South African plant called Aspalathus linearis, belonging to the Fabaceae family, Aspakathus is therefore related to legumes.
Perhaps you will find written somewhere that rooibos is very ancient and that it was invented by African populations, almost certainly this is not true, certainly these populations knew the plant and made some use of it, perhaps medicinal, surely the colonizers will have discovered it like this, but the fact that for its use as a thirst-quenching drink there is only the Afrikaans word and that there are no archaeological finds that suggest otherwise, supports the theory that the drink was invented as a substitute for tea.
Caramel is essentially cooked sugar, the sugar is heated until it crystallizes, there are various preparation techniques, you can even make it dry without adding liquids, in this case you have to be very careful not to mix it or you risk crystallizing. The simplest technique is to use only sugar and water, it was the French who also started to add butter. If instead of water you use milk it would be more precise to talk about caramel cream.
Contraindications of the rooibos infusion with caramel
Due to the presence of condensed milk in the caramel, this particular infusion is not recommended in case of lactose intolerance.
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![rooibos cioccolata calda [Natura d'Oriente]](https://www.naturadoriente.com/3513-home_default/rooibos-hot-chocolate.jpg)
