Indian Spice Milk Punch
We’re experimenting with a new drink range. What do you think about the Indian Spice Milk Punch?
It’s not for everyday, but is good for something a little different and special.
How to make
Just add these together and warm through – drink warm or cold.
- 1 Ltr reduced-fat milk
- 1 can coconut milk
- 1 can cream of coconut
- 1 lemon rind strip
- 1 star anise pod
- 1 teaspoon whole cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
Spices used in this recipe
-
Ginger Ground
Product description
Ground ginger is ginger that has been dried and finely milled. It has a lemony fresh aroma and tangy freshness, slight spiciness and warmth that marry well with cakes, pastries and bread mixes as well as Indian and Asian curries. Ginger is considered a versatile spice, it can be used in sweet and savoury dishes and can replace fresh ginger in any recipe. In its powered form it is key ingredient in curry blends and Chinese Five Spice.
$3.45 -
Ground Cardamom Pods
Product Description
Ground Cardamom Pods have a strong, unique taste, with an intensely aromatic fragrance and a minty coolness. The powder is made from the oval-shaped green cardamom pods, and are used in a variety of savoury and sweet dishes. Next to black pepper, cardamom is the most common spice in India. It is also one of the world’s most ancient spices, often glorified as the Queen of Spices. It is an essential ingredient of Garam Masala.
The spice people carry cardamom in the form of these products; cardamom green pods whole, black whole cardamom and cardamom pods ground.
$3.45 -
Star Anise Whole
Product Description
Star anise, is a star-shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its licorice-like flavour is similar to that of aniseed and fennel It has a sweet warm, clovey, liquorice flavour, and deep aroma. Used to add flavour to tea, soups, stir-fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.
$3.45
Image by Iain Bagwell
