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INDONESIAN SARABBA

March 31, 2016

 

I have been meaning to share this recipe for a while. It is hard for me to capture in great light because I usually drink it after dinner for a treat, or as a warm cuppa while reading on the couch. It is great because it doesn't have any caffeine in it, so you are able to enjoy it before bedtime or use it as an immune booster if you feel a cold coming on. Its origins lie in Indonesia where this drink is enjoyed on cold nights or by night-shift workers.

The ground ginger is great for gastrointestinal distress, more directly motion sickness. According to whfoods.com, one studies findings proved that ginger was far more superior than Dramamine, a common over the counter drug used for motion sickness. Are you pregnant? Ginger has been known to reduce nausea and vomiting during pregnancy.

Another ingredient in traditional sarabba is white pepper. I didn't use white pepper as I didn't have it on hand, but because black pepper has many of the same properties, like settling the stomach, I used that instead.

Feel free to adjust this recipe to your liking!
 

INGREDIENTS

  • 2 C water

  • 1 C coconut milk

  • 1 C coconut cream 

  • 2 Tbsp freshly ground ginger

  • 3 Tbsp coconut sugar (or more if you like)

  • 2 Tbsp ground cinnamon

  • 1 tsp ground nutmeg

  • 10 whole cloves

  • 2 Anise Star


METHOD

  1. Add water and fresh ginger to a pot and turn on medium heat. Bring to a gentle boil.

  2. Add remaining ingredients and stir to combine.

  3. Bring to a simmer again and serve hot!

 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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