Ingredients

• 20g Dry ginger
• 10g Pepper corn
• 5g Basil leaves
• 25g Palm sugar
• 10ml Adalodakam (crushes leaves)
• 5g Coffee Powder

Preparation

1. Crush 20 g dried ginger and 10 g peppercorns with a mortar and pestle or spice grinder until they form a coarse powder.
2. Chop or crush 5 g of fresh basil leaves to release the essential oils.
3. In a medium saucepan, add the crushed dry ginger, peppercorns and basil leaves.
4. Pour 500ml of water into the pan and bring to the boil.
5. Reduce the heat and simmer for about 10 minutes to allow the flavours to develop.
6. Strain the mixture into a bowl to remove the solids, leaving a clear herbal stock.
7. Add 25 g of palm sugar to the hot infusion and stir until completely dissolved.
8. Stir in 10 ml of adalodakam juice (crushed leaves).
9. Add 5 g of coffee powder to the mixture and stir well until completely dissolved.
10. Ensure that all the ingredients are well blended and the infusion has an even flavour.