(If we were preparing it the German way, i.e. water instead of Rooibos, we’d have to find an Umlaut for the “u” somewhere, drop the “e” and add an “h” before the “w”.)
I suspect I posted this recipe before but much water has gone under bridges, and over, and around. So here it is again:
1L of cheap red wine (or use a brand you like – sweet is fine as you’ll add sugar anyway)
4-5 teabags of Rooibos
1 cup sugar, or to taste
1 whole orange
Ginger (powdered or whole)
Whole Cassia bark
Vanilla pod (whole)
Boil the water with the teabags. Add the spices and sugar.
Slice the orange in halves, squish some of the juice out to break the cells, and throw both halves in whole.
Boil until it smells good.
Take off the heat and add the wine. Serve immediately.
The longer you boil it, the more of the alcohol escapes.
For a non-alcoholic version, serve the spiced Rooibos without adding the wine.