Easter is synonymous with new beginnings and everything sweet. For an extra special celebration, why not add some Rooibos to the festivities… 

From decadent Rooibos Carrot Cake to moreish Rooibos Chocolate Lattes, you’re sure to find some Easter inspo right here. 

Rooibos Infused Carrot Cake

This Rooibos Carrot Cake is a decadent Easter treat that’s sweet, spicy and satisfying.


  • Top of Form

Pure Rooibos x 4 tea bags 

All-purpose flour 550g

Baking powder 20g

Robertsons cinnamon 20g

Brown sugar 500g

Salt 1g

Sunflower oil 500ml

Lemon zest & juice 240ml

Carrots (peeled and grated) 600g

Ginger (fresh, grated) 10g

Eggs, large (class A) 8pc

Walnuts (chopped) 100g

Cream Cheese Frosting:

Cream cheese 500 g

Vanilla extract / essence 5ml

Icing sugar 1kg

Garnish rose petals, chopped walnuts, edible glitter and Rooibos leaves

Butter (room temperature) 200g


  • Pre-heat the oven to 160 °C. Grease two baking tins.
  • Open the 4 teabags and add the contents to the lemon juice and allow to infuse for 30 minutes.
  • Add the carrots and mix well.
  • Sift the flour, baking powder and Robertsons Cinnamon and add to the carrot mixture. Add the sugar, ginger and salt. Next, add the oil and the eggs (one at a time). Add the walnuts and mix until well combined (don’t overmix).
  • Pour the mixture into the cake tin/pan and bake for approximately 50 minutes or until done. Remove the cake from the cake tin and allow to cool completely.

Cream cheese frosting:

  • To make the cream cheese frosting: cream together the butter and cream cheese until smooth in consistency. Add the vanilla extract and slowly start adding the icing sugar a little at a time until the mixture is well combined. Place covered in a refrigerator for at least 1 hour before decorating the cake.

To assemble:

  • Place a layer of cake on a cake stand, spread with the cream cheese frosting then place a 2nd cake layer on top followed by the frosting. Garnish with rose petals, chopped walnuts, a dusting of edible glitter and a scattering of Rooibos leaves.

Recipe courtesy of Unilever Food Solutions

Rooibos Chai & Honey Hot Cross Buns

Who can resist a hot, sticky, gooey delicious hot cross bun with Rooibos? 


Water 1 cup

Rooibos Chai 3 tea bags

Instant dry yeast 1 pack

Granulated sugar 3 tbsp

All-purpose flour 4 cups

Unsalted butter ¼ cup

Milk 1/3 cup

Large egg 1

Salt 1 tsp

Ground Cinnamon 1 tsp

Ground Nutmeg 1 tsp

Raisins ½ cup

Orange Peel ½ cup

Milk and honey to taste 


  • Heat the unsalted butter (1/4 cup) and milk (1/3 cup) together in a small saucepan over a low heat until the butter has just melted; remove from heat and cool to room temperature and whisk in the large egg (1) .
  • Pour the Rooibos and milk mixture into the dry mixture. Stir together until just combined.
  • Tip the contents of the dough out onto a lightly floured work surface and knead until smooth, around 10 minutes.
  • Lightly grease a large clean mixing bowl and place the dough in the bowl, cover with plastic wrap or a clean tea towel, and leave in a warm place to rise until doubled in size, about 1 hour.
  • Divide the risen dough evenly into 6 pieces and roll them into balls.
  • Place closely together onto a lined baking tray or baking mat.
  • Slash a cross into the top of each bun using a sharp knife. Cover with oiled plastic wrap or clean tea towel and leave to rise for 30 minutes until doubled in size.
  • While the buns are rising, preheat the oven to 350 degrees F (180 degrees C). Make the cross topping by stirring together the water (1/3 cup) and all-purpose flour (1/2 cup) to make a paste. Transfer to a sandwich bag and snip the corner.
  • Brush the risen buns all over with a little milk (to taste) then pipe the cross mixture into the cross-shaped cuts.
  • Bake for 20 minutes until golden brown all over. While still warm, brush them with honey (to taste) .
  • Enjoy! Best eaten warm with lashings of butter. Can also be cooled completely and stored for up to 3 days in an airtight container. Also great sliced in half and toasted in the broiler.

Recipe courtesy of Sidechef

Rooibos Velvet Cupcakes

Deliciously light and fluffy Rooibos cupcakes to serve at Easter.


190g plain flour
2 tbsp cornflour
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp sea salt
115g unsalted butter at room temperature
200g granulated sugar
2 large eggs at room temperature
2 tsp vanilla extract

Vanilla batter
120ml milk at room temperature
120g sour cream at room temperature

Red velvet batter
60ml milk at room temperature
120g sour cream at room temperature
1 Rooibos tea bag
60ml boiling water
1-2 tsp red food colouring 
1 tbsp cocoa powder

Marbled cream cheese frosting:
230g cream cheese
230g unsalted butter at room temperature
450g icing sugar
pinch of sea salt
2 tsp vanilla extract
1 tbsp cocoa powder
1-2 tsp red food colouring


  • Preheat the oven to 180°C (160°C fan). Line a cupcake tray with cupcake cases and set aside.
  • Brew one Rooibos tea bag in 60ml of boiling water for 3 minutes. Then remove the teabag and set the tea aside. 
  • For the vanilla batter; in a bowl, whisk the milk and sour cream together and set aside. 
  • For the red velvet batter; in another bowl, whisk the milk, sour cream and Rooibos tea together. Add the cocoa and red food colouring and set aside. 
  • In a separate bowl, mix together the flour, cornflour, baking powder, bicarbonate of soda and salt. Beat in the butter, sugar, eggs and vanilla extract until light and fluffy. Split this mixture equally between the vanilla batter and red velvet batter.  
  • To create a marble effect add 1 tbsp of vanilla batter to each cupcake case, then 1 tbsp of red velvet batter, followed by another tbsp of vanilla batter until the cases are – ¾ full. 
  • Bake in the oven for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Let the cupcakes cool in the tray for 5-10 minutes before moving them to a cooling rack.
  • For the frosting, use an electric mixer to beat the cream cheese and butter. Gradually add the icing sugar, salt and vanilla extract and mix until light and fluffy.
  • Put half of the frosting into another mixing bowl. Mix in the cocoa powder and red food colouring. Now you have have your vanilla frosting and red velvet frosting,
  • Add half the vanilla frosting into a piping bag, carefully pushing it to one side and then add half the red velvet frosting into the remaining side. Ice the cupcakes as desired, adding the remaining frosting to the bag when needed.

Recipe courtesy of Tick Tock

Rooibos Chocolate Latte 

If you have an abundance of chocolate eggs left over from Easter, why not make this delicious Rooibos Chocolate Latte.

Instructions (per cup):

  • Add 6g of Rooibos Latte mix to a 250ml cup.
  • Pour 30ml of hot water into cup.
  • Melt chocolate eggs 1-2 (depending on size) and pour into cup. Mix well.
  • Add 220ml of freshly steamed milk or dairy alternative.
  • Add chocolate sprinkles for Easter decoration and enjoy!