Did You Know?

Rooibos has 50 times more Superoxide Dismutase (SOD) and anti-oxidant than Green Tea.


French Toast with, Ricotta and Orange Rooibos Syrup

Anida van der Spuy


  • 4 thick slices day-old white bread
  • 4 eggs
  • 125 ml milk
  • butter for frying
  • 150 ml orange juice
  • zest of 1 orange
  • 250 ml Rooibos Syrup (see recipe below)
  • 1 stick cinnamon
  • 50 g (50 ml) butter
  • 120 g (250 ml) ricotta cheese
  • 50 g (125 ml) pecan nuts, chopped



  1. Place the bread in a shallow bowl.
  2. Whisk the eggs and milk together. Pour it over the bread and leave for a few minutes until the bread is thoroughly soaked.
  3. Heat some butter in a pan. Fry the bread for 1 minute on each side. Remove to a warmed plate.
  4. Mix the orange juice, zest, Rooibos syrup, cinnamon and the 50 g of butter in a small saucepan. Bring to the boil, reduce the heat and simmer until thick and syrupy.
  5. Top each slice of French toast with ricotta cheese and a generous swirl of syrup.
  6. Garnish with the chopped pecan nuts and serve immediately.

Serves 4

Rooibos Syrup

Anida van der Spuy

  • 2 litres (8 x 250 ml) water
  • 5 Rooibos tea bags
  • 50 ml honey
  • 280 g (350 ml) white sugar
  • 20 ml lemon juice
  • 10 ml vanilla essence

  1. Combine all the ingredients, except the vanilla essence, in a large saucepan. Stir over low heat until all the sugar has dissolved. Boil over moderate heat for 45 to 50 minutes until reduced and syrupy.
  2. Remove the tea bags. Add the vanilla essence.
  3. Allow the syrup to cool before using.

Makes about 300 to 350 ml