Wattle seeds and bush honey put a twist on the classic warm drink, perfect on a cold night.
- 100 g roasted wattle seeds
- 250 ml (1 cup) hot water
- 250 ml (1 cup) goat's milk (or your preferred milk)
- 2 tsp bush honey
- grated dark chocolate, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 5 minutes
1. Place the roasted wattle seeds in a bowl, pour over the hot water and stand until cool.
2. Pour the steeped seeds into a sieve lined with a piece of muslin over a bowl, the bring up the sides of the muslin and squeeze to extract as much flavour as possible. Discard the seeds and reserve the essence.
3. Heat the milk in a small saucepan, then add the wattle seed essence. Sweeten with the honey, then pour into cups and dust with grated chocolate.
Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.