This is a caramel rooibos, straight up; it tastes just like rooibos with small caramel pieces in it. I was definitely hoping for the caramel to be the big flavor in this one, but it’s overpowered by the rooibos, and the buttery note implied by the word “toffee” is unfortunately absent. Which isn’t to say it’ll be a chore to drink, but it won’t be one I reach for. It’s not making me shout “Ole!” but it’s not bad, either. It’s just kind of there, being caramel rooibos.
Preparation
205 °F / 96 °C
8 min or more
