The flavours in this classic drink will delight your tastebuds. The zing of ginger complements the taste of toasted Indian spices, while saffron adds colour and delicate aroma
|Prep time||10 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Remove the seeds from the cardamom pods.
Roughly chop the ginger.
Combine the cardamom, coriander and cumin in a small pan and place over a medium heat.
Gently toast the spices, tossing frequently, until fragrant, approx. 30 seconds.
To make the syrup, bring the water to a boil and stir in the saffron threads and sugar. Set aside for 15 minutes to steep. Allow to cool.
Combine the saffron syrup, spices and ginger in a blender and blitz until smooth.
Strain through a fine mesh sieve.
Chill in the refrigerator until cold. This can hold for up to a week.
To make a Mumbai mule mocktail, combine 4 tbsp of the syrup, orange juice, and ice cubes in a cocktail shaker and shake for 30 seconds.
Strain into a highball glass filled with ice and top with the sparkling water.