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Desserts and Drinks

Appears in
Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About
Spices most definitely don’t just belong in savoury dishes – they can be used to make the most amazing desserts and drinks. In this decadent chapter I will show you how simmering a few complementary spices together in a sugar syrup, for example, imparts a beautiful flavour that is perfect for a pudding or cocktail. A little cinnamon is all it takes to make my Mexican Cinnamon Peaches, and the same sweet cinnamon combined with a little star anise and chilli creates the most exciting spicy sugar syrup for a Tropical Fruit Salad. Chocolate and spices are old friends and you will see how adding a few of my favourite spices brings out the flavour of the chocolate and creates an aroma that will have people knocking your door down to get at the Mayan Hot Chocolate or Dark Chocolate, Clove and Cinnamon Brownies. And adding the right spices to a cocktail lifts all the flavours of the drink into a party showstopper. A little fresh chilli is the only spice needed to give a real twist to Chilli Passion Fruit Martini – a seriously grown up drink that I know you will love.

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