Shalvi Mohindra
Pastry Chef and Chocolatier
Ingredients
- 1 cup milk
- 1 tsp manuka honey
- 3 cardamom pods
- 1 clove
- 1 pinch turmeric
- 1 pinch fennel
- 1 small stick cinnamon
- 4-5 strands saffron for garnish
Instructions
1. Milk and honey
Warm the milk in a pot and add honey, let the honey dissolve.
2. Spices
Combine and crush and mix the spices to release the flavour.
3. Bring it to a boil
Now add all the spices to the mixture of milk and honey, and bring it to a boil.
4. Strain the mixture
Strain to remove any large pieces of cardamon pods.
5. Garnishing
Once the golden milk and honey potion is transferred to a cup, garnish with saffron.
Pro Tips
- Bring the milk to a boil, so the turmeric is cooked, and does not leave you with a raw flavour.
- For better absorption of turmeric, add just a tiny pinch of black pepper.
Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.
When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.
This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.
