serves
2
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- ½ tsp ground turmeric
- ½ tsp ground cardamom
- 1 large pinch cloves
- 1 large pinch ground black pepper
- 1 large pinch ground ginger
- 500 ml (2 cups milk)
- honey, to taste
Instructions
Combine the spices in a heatproof bowl and stir well.
Bring the milk and honey to a simmer in a small saucepan.
Whisk some of the milk mixture slowly into the spices to form a paste, then add to the milk in the pan and heat again.
Pour into 2 mugs and serve.
This recipe is part of our column. View previous .
When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
