- 2 cm ginger
- 5 cm cinnamon stick
- 4 Peppercorns
- 3 cloves
- 3 cardamon pods
- 1 tbsp tea, rooibos, black (e.g., orange pekoe)
- 0.25 litres Milk
- 1 litre water
- 1 tbsp honey
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place ginger into mixing bowl and dry roast 2-3 min/120 degrees/speed 1. Allow to cool slightly.
Add cinnamon, peppercorns, cloves and cardamon pods. Mill 1 minute/speed 9. Use spatula to push ingredients down to bottom of bowl.
Add tea, milk, water and honey into mixing bowl and cook 9 minutes/80 degrees/speed 1.
Drain tea through fine-meshed sieve into tea cups or heat proof glasses. Discard contents of sieve. Serve immediately.
Accessories you need
Adapted from "The Food of India" cookbook, by Priya Wickramasinghe, Carol Selva Rajah, Jason Lowe (Photographer), Alan Benson (Photographer)
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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