Add all the ingredients to a mug and stir briefly.
In a large pot, bring the water and tamarind pods to a boil over high heat. Reduce the heat to low, cover and simmer for 45 minutes. Strain through a mesh strainer, pressing the tamarind to push as much pulp as possible through the mesh. Return the strained mixture to the heat and bring to a simmer. Tie the cinnamon, peppercorns, star anise, cloves and hibiscus into a cheesecloth bundle and add to the mixture. Add the remaining ingredients and simmer for at least 30 minutes. Remove and discard the cheesecloth bundle, and keep the mixture warm on the stove or in a slow cooker.
No comments yet.
Think you know the booze?
Let’s start with some basics.