Pinch of kosher salt

Instructions

1. 1

   Steep the vanilla rooibos tea in the boiling water for 5 to 6 minutes.

2. 2

   If making iced tea, chill in the refrigerator for at least 15 minutes, until cold. Remove the tea bag.

3. 3

   Add the cream to a milk frother along with the stevia and pinch of salt. Froth the cream until thick and no longer runny. If you do not have a milk frother, you can use a Mason jar fitted with a lid and shake the cream until thick.

4. 4

   Pour the tea into a glass filled with ice and top with the cream froth.

5. 5

   If serving hot, skip the ice and pour the cream froth directly onto the hot tea.