Blend 1 small green chilli and 1 tbsp coriander leaves with 30 ml water until smooth.
In a jug, whisk 150 ml coconut milk with 40 ml kokum syrup and a pinch of salt until evenly pink.
Strain in the chilli-coriander water and stir. Add 1/4 tsp grated ginger if you like.
Chill for 15 minutes and serve in a short glass.
Serve chilled after a meal, especially rice and a spicy curry, sipping slowly to help digestion.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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