We all know how great spices are in our meals but they can also make fantastic beverages. By adding spices to your drinks they not only have great flavour benefits but a myriad of health benefits too. In this episode of My Market Kitchen Liz and Emma show you how to make two spicy brews that serve individual and equally benefiting purposes. Liz shows us how to brew your own Warming Winter Flu Fighter with Whole Cinnamon, Cloves and Star Anise that’ll kick your flu to the curb. Emma whips us up a Cleansing Spicy Tamarind Soda with the added warmth and sweetness of some Ground Cinnamon.
Whether it be for cold combat or a refreshing wholesome aperitif to wind down, these two brews will have you glowing from the inside out.
Use our easy-to-follow recipe and watch along with Emma and Liz to brew these drinks yourself at home.
Spices used in this recipe
Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods.$3.45
Star Anise Whole
Star Anise whole also known as Chinese anise, native from the southwest China and used in Chinese and southeast Asian cuisines as Vietnamese cooking. Star anise, is a star shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its liquorice-like flavour is similar to that of aniseed and fennel. It has a slightly stronger flavour and aroma than the regular anise and it has the similar sweet and licorice flavour as the Spanish anise seed. Due to its beautiful star shaped form with eight points and deep dark reddish brown hue, it is an attractive garnish. 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
Cloves are a dark brown, highly pungent and aromatic spice which should be used sparingly in both sweet and savoury dishes such as curries, sauces, stocks, apple dishes. It is especially good with baked ham. It is a spice used in a wide array of different cultures. It brings the palate a cleansing freshness and sweet spicy flavour.$6.95
Cinnamon Ground – Cassia Vera
Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.$3.45
Also known as ground chilli, Cayenne Pepper is made of a variety of tropical red chilli powders, and is generally considered to be one of the hottest blends of chillies. Cayenne pepper is used in many cuisines throughout the world, as it is an excellent spice to add zest or heat to a dish.$3.45
Add all the spices into a pot with water and bring to the boil
Simmer 5 min then pour into mug. Strain if desired.