Christmas Rooibos

A winter of spices and light

We were missing a star in the sky of our winter creations. Alongside our Christmas Herbal Tea, sweet and almond-dusted, we dreamed of a more intense, more radiant infusion. Something with the soul of Christmas teas, their warmth and panache, but without the theine. This is how this spiced rooibos was born, with lively notes of cinnamon, ginger, and clove, enhanced by the brightness of orange and the sweetness of caramel… Sabine's favorite, manager of our Parisian boutique on Boulevard Malesherbes.

The magic of Alsatian winters

And it was in Gertwiller, the Alsatian birthplace of gingerbread, that Agnès, the General Manager, found the perfect balance for her Christmas Rooibos. In a traditional pastry shop, she tasted a still-warm, dense, and moist gingerbread, gracefully blending the fire of ginger, the sweetness of honey, the nobility of cloves, and the freshness of a citrus zest. This tasting awakened in her the desire to translate this emotion into an infusion.

The spice season

As December approaches, there's an almost visceral need to find spices in our cups. As if the cold awakens an ancient memory, that of Christmas markets, fragrant kitchens, and old remedies. Ginger brings its vivid flame, cinnamon its comforting embrace, clove its medicinal nobility. These notes, combined with the roundness of candied orange, a hint of caramel, and the subtle fruitiness of pink peppercorns, compose an infusion that is both generous and enveloping.

Rooibos and Food Pairings

This Christmas Rooibos pairs wonderfully with sweet afternoon treats. It enhances the flavors of a soft kougelhopf, spiced bredele, glazed gingerbread, or cinnamon shortbread. Its warmth naturally embraces madeleines, caramelized apple tarts, or dried fruit cakes with natural elegance. Served hot, it becomes the perfect companion for gourmet moments, winter afternoon teas, and lightly reinterpreted Alsatian traditions.

Recipes and cocktails with Christmas Rooibos

This rooibos inspires sweet daydreams. Infused in vanilla-flavored plant-based milk, it transforms into a warm and silky embrace, served in a generous cup, topped with melting marshmallows and a cinnamon stick that slowly releases its childhood scent. For a more secret version, let it infuse in cane sugar syrup to extract a golden liqueur with hints of spices and citrus. A few drops are enough to transform grilled brioche, enchant a blood orange salad, or even foie gras.