This is a tangy, lightly spiced beverage that’s rich in antioxidants and aids digestion, making it a great choice for a soothing nightcap
| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | 2 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 263 |
| Fat | 1g |
| Saturates | 0.26g |
| Protein | 3g |
| Carbs | 62g |
| Sugars | 52g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Boil the water then steep the teabag in it for 5 minutes. Stir in the tamarind paste and 2 tablespoons of honey while the mixture is warm then strain it for a smooth consistency.
2
Chill the mixture in a large jug with the ice cubes.
3
Add the ginger shot and kombucha and stir to combine.
4
To decorate the glasses, brush one side of the glasses with honey then press them into the bee pollen.
5
Pour the cooler into two glasses and serve with extra ice.
