Bandrek is one typical drink from Indonesia. Bandrek seems very personal, and I bet that every family has its own recipe, so feel free to play with the amounts according to your own taste. Cinnamon is a key ingredient, so look for sticks well and does not skimp on quantity. One thing bandrek should not be shy – the spices should sing, and the liquid fire should be sufficient to at least tickle in the throat. If the use of Chile is a deviation, increase the amount of ginger.

I prefer my bandrek without milk. I saw the drink with ice – which is not true, but probably delicious. If I were more ambitious cook who had bandrek explore a flavor of ice cream.

2 1/4 cups water
3 six-inch cinnamon sticks
5 star anise
10 whole cloves
10 seeds ketumbar
7 green cardamom pods, broken open
1 stalk serai, down only 5 inches, peeled and chopped and pounded to release the fragrance
3 slices thick Jahe, hit a little to release the juices
2 tablespoons gula Jawa of Indonesia

1. Instructions:
Place all ingredients except sugar in a saucepan. Bring to a boil, reduce heat and simmer, partly covered, about 10 minutes. Add sugar and simmer another few minutes. Taste for sweetness and add more sugar if necessary.

2. Strain through a fine mesh strainer or a piece of gauze. Add milk to taste if desired.

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