Thai Lemongrass Ginger Cooler with Coconut Cream, Kaffir Lime and Basil Seeds

Ingredients

• 4 stalks fresh lemongrass, outer layers removed, roughly chopped
• 3-inch piece fresh ginger, peeled and thinly sliced
• 4 kaffir lime leaves, torn (or zest of 2 limes)
• 4 cups water
• 3 tbsp honey or palm sugar
• 2 tbsp fresh lime juice
• 1/4 cup coconut cream (for floating on top)
• 2 tbsp basil seeds (sabja seeds), soaked in 1 cup cold water for 15 minutes
• Ice cubes
• Sliced fresh ginger for garnish
• Lemongrass stalk for stirring/garnish
• Fresh Thai basil leaves for garnish
• Pinch of flaky salt to finish

Instructions

1. Soak basil seeds in 1 cup cold water for at least 15 minutes — they will swell to translucent tapioca-like pearls. Drain before using.
2. Combine lemongrass, ginger, and kaffir lime leaves with 4 cups water in a saucepan. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
3. Remove from heat and steep an additional 10 minutes for stronger flavor. Strain through a fine-mesh sieve, pressing the solids to extract all liquid.
4. While still warm, dissolve honey or palm sugar in the tea. Add lime juice. Taste — it should be fragrant, citrusy, and lightly sweet with ginger heat in the finish.
5. Cool to room temperature, then refrigerate until very cold, at least 1 hour.
6. To serve: add a generous scoop of soaked basil seeds to tall glasses. Fill with ice, then pour the lemongrass tea over.
7. Spoon 1 tbsp of coconut cream over the top of each glass so it floats as a white layer. Garnish with fresh ginger slices, a lemongrass stalk, Thai basil leaves, and a tiny pinch of flaky salt to amplify all the flavors.