- 1 x 4 cm piece fresh ginger
- 1 stick cinnamon, broken
- 6 peppercorns
- 2 cloves
- 6 cardamom pods
- 1 T Indian or black tea leaves
- 1 cup milk
- 48 g sugar
- 2 cups coconut milk
Dry the ginger in the oven by grilling for 1 minute on each side. Using a pestle and mortar, crush the dried ginger, cinnamon, peppercorns, cloves, cardamom pods and tea leaves to form a paste.
Using a deep saucepan, combine the milk and the paste, and gently heat. Add the sugar and bring to a boil. Add the coconut milk and heat through, but do not boil. Strain and serve warm in glasses.
Per serving: 1300kJ, 4.1g protein, 24.1g fat, 19.4g carbs