Satisfy your sweet tooth with this decadent Red Alps Cocktail recipe. This is our rooibos take on a luscious after-dinner treat that tastes exactly like your favourite Swiss chocolate bar! By blending our rooibos with the iconic "trio of liqueurs"—Kahlua, Frangelico, and Baileys Irish Cream—with a touch of honey and fresh cream, you can whip up this decadent dessert cocktail in just 5 minutes.

Red Alps Cocktail

Prep time: 5 minutes | Serves: 2

Ingredients

• 4g rooibos gemaalcha (rooibos powder/milled rooibos) Khoisan grade
• 40ml 90°C water
• Chocolate sauce for dipping the rim of the glasses
• 50ml Kahlua
• 50ml Frangelico hazelnut flavoured liqueur
• 50ml Baileys Irish Cream
• 30 ml honey (runny)
• 60 ml cream
• ½ cup ice cubes

Optional garnishes:grated chocolateand a dusting of rooibos powder.

Instructions

1. Create your Rooibos Base: Place the rooibos into a whisking bowl. Add the hot water and whisk vigorously in an up and down motion until it forms a smooth, clump-free paste. Allow the mixture to cool down.
2. Glass Presentation: Pour the chocolate sauce onto a small flat plate. Dip the rims of the cocktail glasses into the chocolate sauce. Chill glasses in the fridge.
3. Combine and Shake: Add all of the cocktail ingredients, including ice cubes and rooibos base, to a cocktail shaker. Shake for 30 seconds or until well combined.
4. Strain before service: Use a strainer to pour the liquid into the prepared cocktail glasses.
5. Garnish and serve: with the grated chocolate and a dusting of rooibos powder. Serve immediately.

Tip: If you don't have chocolate sauce you can melt chocolate (or praline/hazelnut chocolate) in a small saucepan and choose the %.

To purchase our milled rooibos (gemaalcha), click here.