Ginger Tea with Coconut Milk and Honey

Heat the 4 tablespoons of water with the palm sugar (do not boil yet) and stir until the sugar has dissolved, then briefly bring to the boil and reduce a little over a low flame. Remove from the stove and let cool down.

Crush the peppercorns with salt in a mortar. Peel the ginger and grate finely.

In a second saucepan, add the other water along with the spices and honey, heat it and simmer on a low heat for a good 5 minutes. Add the coconut milk and bring to the boil again vigorously. Turn off the stove and let it steep for another 2 minutes. Then pour into a bottle through a fine tea strainer.

At the same time, if you like, pour palm sugar syrup into a glass, fill up with hot ginger tea and stir briefly.

Can be well prepared for stock.

Palm sugar is available in Asian stores.