NUTMEG, SAFFRON AND CASHEW NIGHTCAP

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SERVES 1

This spicy nightcap will warm up your insides and flood your digestive system with anti-inflammatory medicinal spices. This is also a great one to serve when entertaining friends.

The first step is to prepare a masala powder, which you can then keep in a sealed container and use each time you make this tea.

MASALA POWDER

80 g (2¾ oz/½ cup) natural cashews

40 g (1½ oz/¼ cup) natural almonds

35 g (1¼ oz/¼ cup) unsalted pistachios, shelled

¹/₈ teaspoon saffron threads

6 cardamom pods, seeds only, pods discarded

¼ teaspoon ground nutmeg

NIGHTCAP DRINK

250 ml (9 fl oz/1 cup) cashew milk

1 tablespoon masala powder, or to taste

To prepare the masala, whizz all the ingredients in a food processor until finely ground. Don’t over-process or it will become a paste.

To make the nightcap, put the cashew milk in a small saucepan over medium heat. Add the masala and heat until warm. Don’t let it boil.

Pour into a favourite drinking vessel and relax.

SUPERCHARGED TIP

Saffron is one of the most expensive spices. If it’s beyond your budget, use ground cumin instead.