Fall in Love with 6 red espresso® recipes

Paint the town red and fall in love with these six delicious red espresso® recipes. There's a recipe for everyone, and they are guaranteed to keep you cool and infatuated! So, grab some red espresso® and enjoy these tasty recipes.

Iced Green Tea Matcha Latte

Ingredients

• red espresso® Green Tea Matcha Latte Mix
• Ice
• Cold milk of choice

1. 1 tsp red espresso® Green Tea Matcha Latte Mix. Add extra tsp if you prefer a stronger flavour.
2. 30 ml hot water
3. Mix well
4. Add ice
5. Top up with cold milk of choice

Apple coconut rooibos cleanse

(Makes 2-4 glasses)

• 2 x cups coconut water
• 60 ml red espresso® Rooibos
• 1 x apple (your choice), thinly sliced and de-seeded
• 2 x strawberries
• 6 x blueberries
• 1 x cinnamon stick
• Ice

1. Prepare red espresso® Rooibos in your coffee appliance - just as you would coffee
2. Fill a glass with ice blocks
3. Pour 2/3 coconut water
4. Top up with red espresso® Rooibos and stir well. Add in all fruit and cinnamon stick

Fresh Red® rooibos iced tea

• red espresso® Rooibos
• Apple juice
• Ice

1. Prepare red espresso® Rooibos in your coffee appliance - just as you would coffee
2. Fill a jug with ice and fresh lemon slices
3. Add 2/3 apple juice
4. Top up with red espresso® rooibos and fresh fruit
5. Garnish with fresh mint

TIP: Try it with pear, peach, cranberry or pomegranate juice

Iced Chai Latte

• red espresso® Instant Chai Powder (Spiced or Vanilla)
• Hot water
• Ice
• Cold milk of choice

1. Add 4 heaped tsps (20g) into a glass
2. Add 40ml hot water and mix into a paste
3. Add ice
4. Top up with cold milk of choice

Vegan chai ice lollies

(Makes 6 lollies)

Chai layer

• 400ml boiling water
• 40g red espresso® instant chai powder (spiced or vanilla)

Milky layer

• 200ml milk of choice
• 10g red espresso® instant chai powder (spiced or vanilla)

To serve

• Vegan white chocolate, melted
• Fresh seasonal berries

1. Begin with the milky layer as this will be the tip of the ice lolly.
2. Heat milk of choice in a small saucepan with the red espresso® instant chai powder. Stir to dissolve.
3. Cool mixture in the fridge or speedily using an ice bath.
4. Divide mixture evenly between 6 ice lolly moulds and freeze until frozen solid. ± 2 hours.
5. In the meantime begin the chai layer.
6. Stir the boiling water and red espresso® instant chai powder together.
7. Cool mixture in the fridge or speedily using an ice bath.
8. Top up each ice lolly with chai mixture.
9. Add popsicle sticks. If you do not have a mould that holds the stick in the middle of the lolly - secure with stick in the middle with a clothing peg.
10. Freeze lollies completely. ± 6 hours.
11. To easily remove the lollies from their moulds - run the moulds under warm water for a few seconds.
12. To serve, drizzle the lollies with tempered white vegan chocolate and scatter with berries.

Vanilla chai freeze

• red espresso® Instant Chai Powder (Spiced or Vanilla)
• Hot water
• Ice
• Milk of choice

1. Add 4 heaped tsps (20g) into a glass
2. Add 40ml hot water and mix into a paste
3. Pour 250ml milk and ice blocks into a blender, along with the Vanilla Chai paste.
4. Blend until slushy, and enjoy!