Rooibos Vanilla

A Return from Africa and an Obvious Choice
The genesis of Rooibos Vanilla dates back to the 1990s, during an exploratory trip by our former director Didier to the heart of the South African bush. It was in the Vredendal region, between red desert and wooded hills, that he discovered a small family farm where rooibos grows in ideal conditions: dry heat, bright light, and cool morning breezes. Captivated by the rare quality of this naturally vanilla-scented rooibos, Didier decided to bring back the finest needles, with one idea in mind: to create a caffeine-free infusion as comforting as a dessert tea, and as pure as natural vanilla.

A Gourmet Trilogy
Since its creation, Rooibos Vanilla has established itself as an absolute classic, alongside Rooibos Fudge and Rooibos Nougat, forming an emblematic trio of our sweetest and most indulgent infusions. Particularly appreciated for its smoothness, it appeals to lovers of dessert herbal teas, but also to those seeking a moment of calm, without excessive sweetness. A universally charming cup that speaks to all generations, with the elegant simplicity of a well-born classic.

Rooibos and Food Pairings
Vanilla Rooibos is one of those infusions that discreetly yet perfectly finds its place in the kitchen. Its natural sweetness and notes of fresh vanilla pod and warm cream pair wonderfully with desserts, from the simplest to the most subtle. It readily accompanies a slice of yogurt cake, a thin pear tart, or some almond shortbread. But it's when it's incorporated into a preparation that it truly reveals its pastry dimension.

Recipes and Cocktails with Vanilla Rooibos
Gently infused into still-warm cream, it transforms a panna cotta into a delicately fragrant, silky, and lightly sweetened dessert, where the vanilla no longer comes from an extract, but from a whole plant, brewed, dried, and infused. A way to give body to silence, a sweetness to the taste of the evening.
It can also be used to flavor rice pudding, to which it brings an unexpected depth: lighter than cinnamon, softer than orange blossom, its subtle vanilla envelops the rice grain in a creamy, almost nostalgic sweetness. A comfort food, where the infusion becomes an ingredient, and the fragrance a memory.