Culinary Hotline - Milk Desserts

It’s dessert o’clock!

All recipes by Mynhardt Joubert 


  • 12 fresh hot cross buns
  • Enough butter
  • 500 ml of cream
  • 250 ml of milk
  • 5 bags of rooibostea
  • Vanilla extract or essence
  • 3 x 80 g slabs of white chocolate
  • 5 egg yolks
  • 2 whole eggs
  • 80 g of castor sugar

How To Make White chocolate hot cross bun bread and butter pudding

  • Slice and butter the hot cross buns and cut through lengthways and arrange in a buttered baking tray
  • Gently warm the milk and cream and add the vanilla.
  • Add the chocolate and stir until melted remove from heat and let it cool.
  • Whisk the eggs and sugar until frothy and slowly stir in the cream mixture.
  • Pour over the hot cross buns and bake until set for about 30 to 35 min.

Chef’s Tip: Serve this dish with homemade ice cream and custard and flavour with a shot of brandy for extra decadence.


  • 1 tin of condensed milk
  • 2 condensed milk tins filled with water
  • 6 bags of rooibostea
  • 3 heaped tablespoons of cornflour (Maizena)
  • 2 eggs separated • 1 teaspoon vanilla essence
  • 1/2 teaspoon of salt
  • 1 large heaped spoon of butter

How To Make Rooibos tea milk tart 

  1. In a medium saucepan bring the water and tea bags to the boil – make sure the tea is nice and strong – remove the bags and add the condensed milk while stirring really well at it has the potential to stick and burn easily.
  2. Mix the cornflour and egg yolks and stir into the condensed milk mixture while cooking – cook until thick.
  3. Remove from the heat and stir in butter and vanilla.
    Whip the egg whites and fold them gently into the mixture.
  4. Pour over your favourite biscuit base and let it set in the fridge for an hour.


  • 2 cinnamon sticks, broken into pieces
  • 2 teaspoons whole black peppercorns
  • 10 whole cloves
  • 6 green cardamom pods, cracked
  • 4 cups water
  • 1 piece fresh ginger, thinly sliced
  • 6 rooibos tea bags
  • 1/2 cup brown sugar
  • 3 cups cold full cream milk, coconut milk, or other non-dairy milk
  • 80 g of melted white chocolate
  • Coconut marshmallows
  • Sprinkles

How To Make Homemade Chai latte with white chocolate and coconut marshmallows 

  1. Toast the spices.Place the cinnamon, peppercorns, cloves, and cardamom in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes.
  2. Brew the tea. Add the water and ginger and bring to a simmer. Simmer for 5 minutes.
  3. Steep the tea. Remove from the heat and add the rooibos tea or tea bags.
  4. Cover and steep for 10 minutes.
  5. Sweeten the tea. While the tea is still warm, add the brown sugar and stir until combined or dissolved.
  6. Strain the tea. Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.
  7. Froth the milk. For whole milk, froth the milk by shaking it in a jar or by whisking it vigorously over medium-high heat.
  8. For non-dairy milks, use an immersion blender to froth before heating.
    Heat the milk.
  9. Heat the frothed milk in a small saucepan over low heat until warm.
  10. Serve. Pour 3/4 cup of the warm tea base into each mug. Add 1/2 cup of warmed milk and stir to combine.
  11. Top with a heaping spoonful of milk froth.

Chef’s Tip: The tea base can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Gently reheat before frothing the milk.

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