Too often, we reach out for that extra cup of coffee and then stop. We need a pick-me-up but caffeine can cause a crash. To find an alternative, we rummage through our kitchen and put two together. Tongue-tingling delicious. Easy to make. At home, on travels, by the desk, during the day, before bedtime, piping hot, chilled or fermented – this Kokum-Ginger infusion has no rules. Have it on a whim!

Ingredients (Serves 2):

5-16 dried kokum pieces

1-inch piece of fresh ginger (grated, crushed or thinly sliced)

2 cups water

A pinch of salt or a dash of jaggery for added taste

Step-by-Step:

Prepare the Ingredients: 
Rinse the dried kokum pieces to remove any impurities. Slice or crush the ginger to release its flavour.

Boil and Simmer: 
In a saucepan, add the kokum, ginger, and water. Bring to a gentle boil over medium heat. Reduce the heat and simmer for 10-12 minutes, allowing the flavours to infuse.

Cool and Strain: 
Remove from heat and let the mixture cool slightly. Strain the liquid into a jug or glass, discarding the solids.

Serve: 
Serve warm for a comforting drink or chilled for a refreshing alternative. You may add a pinch of salt for tanginess or a dash of jaggery for slight sweetness, depending on your preference.

Tips:

Adjust the Strength: For a stronger flavour, increase the simmering time or add more ginger and kokum.
Customise: This drink can be enjoyed plain or enhanced with a sprinkle of roasted cumin powder for added depth.
Ferment: Bottle the drink and leave it unrefrigerated for 12 hours to enjoy a mildly fermented zing.
Storage: Or refrigerate any leftover drink to have it when you wish. Consume it within a week.

Why Kokum & Ginger?

Kokum, the cooling superfruit:

Natural Antioxidant: Kokum is rich in hydroxycitric acid (HCA), known for its antioxidant and anti-inflammatory properties.
Digestive Aid: It soothes the stomach, reduces acidity, and improves digestion.
Cooling Effect: Traditionally used in coastal India, kokum helps regulate body temperature and prevent dehydration.

Ginger, the warming root:

Anti-Inflammatory Power: Gingerol, the bioactive compound in ginger, helps reduce inflammation and supports joint health.
Boosts Digestion: It enhances digestive efficiency, alleviates nausea, and soothes the gut.
Immunity Enhancer: Ginger’s natural antibacterial and antiviral properties make it an excellent ingredient for overall health.

Together, kokum and ginger create a harmonious balance of cooling and warming effects, making this drink both refreshing and beneficial for digestion and hydration.