Luxe Pumpkin Crème Rooibos
Autumn’s Creamiest Indulgence—Jenwey Tea’s Pumpkin Crème Rooibos
Elevate your fall rituals with our Pumpkin Crème Rooibos—a truly transformative blend designed for pure, cozy opulence in every sip. Built upon a velvety South African rooibos base, this blend weaves together silky vanilla caramel, Jenwey's proprietary pumpkin spices, and freshly ground nutmeg. Herbal, naturally caffeine-free, and overflowing with delight, this infusion is stunning served with almond milk and a sprinkle of rock sugar.
A Sensory Journey:
As it steeps, your cup comes alive with the aroma of caramelized vanilla, warm pumpkin spice, and a whisper of nutmeg. The rooibos imparts a rich, naturally creamy texture, creating an indulgent, dessert-like experience that is both soothing and exuberant. Every sip is a celebration of autumn’s abundance and comfort.
A Reflection of Boutique Luxury:
Pumpkin Crème Rooibos is crafted for those who crave sophistication in their wellness rituals. This blend transforms the simple into the sublime—decadent, forgiving, and guiltlessly comforting. It’s a cup that lingers on the palate and in the heart, promising that your life will forever be changed by this cozy, creamy ritual.
Perfect Pairings:
Perfect with spiced carrot loaf, caramel pudding, or a handful of roasted nuts for a heartwarming autumn afternoon.
Let Jenwey’s Pumpkin Crème Rooibos become your cup of creamy, herbal comfort—infused with the rich, golden abundance of autumn’s finest flavors.
Cocktail: Rooibos Pumpkin Cream Alexander
- Prepare: Brew 2 tablespoons Pumpkin Crème Rooibos in 2 cups boiling water; steep 7 minutes, strain, and cool.
- Mix: In a shaker, combine 2 oz chai-spiced cream liqueur, 1 oz chilled rooibos tea, and 1 oz brandy.
- Serve: Shake with ice and strain into a coupe glass. Garnish with freshly grated nutmeg.
Must be 21+ to enjoy. Drink responsibly.
Mocktail: Pumpkin Caramel Iced Cream
- Prepare: Brew 1 cup strong Pumpkin Crème Rooibos tea; chill.
- Mix: Combine chilled tea with 1/2 cup almond milk and 1–2 teaspoons rock sugar.
- Serve: Pour over ice, garnish with a cinnamon stick or a vanilla bean.
Tea Latte: Abundant Pumpkin Crème Latte
- Brew: Steep 1 heaping tablespoon Pumpkin Crème Rooibos in 3/4 cup boiling water for 7 minutes; strain.
- Steam: Froth 3/4 cup almond milk with a dash of vanilla.
- Finish: Blend the milk into the tea, sweeten with rock sugar, and crown with ground nutmeg and a swirl of caramel.
