As the weather starts to cool and rain becomes more frequent, ginger is a lovely addition to your breakfast, lunch, evening meal or simply in a beautiful spiced and warming drink. Its pungent flavour certainly divides people but its health benefits are impressive. Its slightly sweet and spicy flavour lends itself to a wide range of ingredients from sweet to savoury, in both sauces and baking. Read more about ginger from Dr Libby.
Ingredients
| 1 | Cinnamon stick |
| 4 | Cardamom pods, crushed |
| 3 | Peppercorns |
| 10 | Coriander seeds |
| 1 | Star anise pod |
| 5 | Cloves |
| ½ tsp | Turmeric |
| ½ tsp | Nutmeg |
| 1 knob | Ginger |
| 2 cups | Almond milk (Main) |
| ¼ tsp | Vanilla paste, optional |
| 1 dash | Honey, or maple syrup |
AdvertisementAdvertise with NZME.
Directions
- Add all spices to a small saucepan with 2 cups of almond milk. Bring to a low boil to allow the spices to start to infuse. Turn off the heat and cover, leaving overnight.
- Strain the spice mix to remove the spices and return the liquid to the saucepan over a low heat, adding the vanilla paste and honey. Serve warm.
