Indian Nut and Spice Drink (Vegan) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmangli. I haven't tried it yet but it looks so good. Ingredients:
2 teaspoons fennel seeds |
1 teaspoon cumin seed |
2 teaspoons coriander seeds |
1/2 cup poppy seed |
1 teaspoon black peppercorns |
5 whole cardamom pods |
1 cup blanched almond |
1/4 cup walnuts |
1/4 cup pine nuts |
1/4 cup raw cashew nuts |
1/4 cup unbleached cane sugar or 1/4 cup agave nectar |
3 cups chilled water or 3 cups soymilk |
4 cinnamon sticks (3-inch ) |
4 sprigs fresh mint or 4 sprigs lemon verbena |
1 tablespoon organic dried rose petals |
Directions:
1. Heat a large skillet and toast all the spices over medium heat for 1 minute, until aromatic (Have a cover handy to stop any seeds from flying out).
2. Grind the spices in a spice grinder.
3. Reheat the skillet and toast the nuts for 1 minute and then grind them in a food processor.
4. Add the ground spices and the rest of the ingredients (up to garnish), then puree until you have a smooth creamy mixture.
5. Serve in individual glasses with 2 ice cubes, stir with a cinnamon stick and garnish with mint leaves or a few rose petals.
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