1. Coconut-Pineapple Panna Cotta

Steep 2 tbsp of Brazilian Winter Rooibos in 50cl of hot heavy cream for 15 minutes. Strain, add 50g of sugar and 2 previously softened gelatin sheets. Pour into glasses and let set in the fridge. The aroma of the rooibos will divinely flavor your dessert.

2. Coconut & Rooibos Rice Pudding

Replace part of the milk in your classic rice pudding recipe with a very concentrated infusion of Brazilian Winter Rooibos. The rice will take on a beautiful amber color and a delicious tropical note, perfect with roasted pineapple cubes.

3. Homemade Exotic Syrup

Boil 250ml of water with 250g of cane sugar. Remove from the heat, add 3 tbsp of rooibos and let steep until cool. Filter. A perfect syrup to sweeten your yogurts, crepes, or cocktails.

Cocktail: "Bahia Sunset" (Alcohol-free)

Prepare 20cl of cold Brazilian Winter Rooibos infusion. In a shaker, mix the infusion, 5cl of coconut milk, a dash of cane sugar syrup, and crushed ice. Serve in a glass decorated with a slice of fresh pineapple.

Cocktail: "The Comptoir's Piña Colada"

In a blender, mix 4cl of white rum, 4cl of coconut milk, 8cl of pure pineapple juice, and 5cl of very concentrated Brazilian Winter Rooibos infusion (cold). Blend with ice cubes to get a frozen texture. The rooibos brings a woody roundness that sublimates the rum.