Recipe of the Month:  Tea-Ramisu

From the best-in-the-world gourmet cookbook – A Touch of Rooibos, which is available at Wystone’s World Teas and for which we were contributing cooking professionals.


½ cup of strong Rooibos…use either Caramel or Tiramisu Rooibos for extra flavor
½ cup Brandy (optional-  If you don’t use Brandy increase the amount of Rooibos)
3 tsp of honey
1 package of ladyfinger cookies about 6 ounces
3 large eggs, separated
2 ½ tbsp finely granulated sugar
9 ounces of mascarpone cheese
3 ½ tbsp crushed pralines or brittle


  1. Mix  the Rooibos, brandy (or extra Rooibos) and honey together in a small shallow bowl.
  2. Dip both sides of the cookies into the liquid and arrange half of the cookies in the bottom of a shallow dish, covering the base.  Pour half of the leftover liquid over the cookies.
  3. Cream the egg yolks and sugar together until thick and pale.  Add the mascarpone cheese to the egg mixture until smooth.
  4. Beat the egg whites until stiff and fold into the mascarpone mixture.
  5. Pour half of the mixture over the cookies in the dish.  Arrange the rest of the dipped cookies on top.  Pour the rest of the Rooibos and honey mixture over the cookies.
  6. Pour the remaining mascarpone cheese over the top.  Sprinkle the praline or brittle mixture on top.
  7. Place in the refridgerator for at least 4 – 6 hours to set.
  8. Enjoy!

Serves 4 – 6

Check our selection of Rooibos Teas here.


The name is a mouthful, and so are the cookies.  You will want to make them for yourself, your family and your guests again and again!


•    2/3 cup, 1 teaspoon all-purpose flour and 1 Tbs ground Rooibos
•    1/4 teaspoon baking soda
•    1/8 teaspoon baking powder
•    1/4 cup butter, softened
•    1/4 cup and 2 tablespoons white sugar
•    1/4 egg
•    1/4 teaspoon vanilla extract

1.    Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, Rooibos, baking soda, and baking powder. Set aside.
2.    In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3.    Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Video by Mark Stout Photography

This delicious Grilled Pear Salad is made even more nutritious by adding the anti-oxidant and nutrient power of Honey Spice Rooibos tea.  Watch how easy it is to make this healthy taste treat.  Part of the Ask Wy, Cooking with Tea series.  Honey Spice Rooibos Tea is available at

Video by Mark Stout Photography

Grilled Pear Salad Recipe
Field Greens 3 oz.
Grilled pear 4 ea
Dried Cranberries 1 oz.
Grated Parmasan cheese 1 oz.
Dressing 3 oz.
Candied Pecans 1 oz.

Honey Spice Rooibos Dressing Recipe

4 Tbs.    Roast Garlic

4 Tbs.    Mustard

12 Oz.    Agave

4 Oz.      Lemon juice

2 Tbs.    Salt

6 Ea.       Egg yolks

4 Cup     Oil

2 Tbs.    Honey Spice Rooibos

6 Oz.      Hot Water

1.Combine garlic, mustard, agave, lemon juice, salt and egg yolks in blender and puree until smooth.

2.With the machine running slowly add oil

3.Steep tea in hot water for 5 minutes and add both tea and tea leaves to dressing.

No one can accuse us of not having fun when we work.  Enjoy some great “green tea comic relief” by watching some of the behind the scenes takes while filming our upcoming November and December Ask Wy Cooking with Tea episodes…  where you will learn that the most difficult thing about our great tea recipes is learning how to say the name!


Video by Mark Stout Photography

Wystones Tea owner Wy Livingston, Chef Mark Kalix and Tea Mixologist Tony Boyer introduce the featured tea for the month of October, Honey Spice Rooibos tea.  Be sure to also watch the videos on how to prepare a simple and sensational latte using rooibos tea, and a mouth watering Butternut Squash Soup also using rooibos tea.

All of the teas featured on our shows are available at

Video by Mark Stout Photography