Musky and full of promise, cardamom and honey infuse this shake with warmth.
¼ teaspoon cardamom seeds
350 ml (12 fl oz) creamy soy milk
½ rockmelon (cantaloupe), peeled, seeded and chopped
1 tablespoon honey
2 tablespoons ground almonds
4 ice cubes
Lightly crush the cardamom seeds in a mortar and pestle or with the back of a knife. Blend the cardamom and soy milk in a blender for 30 seconds. Strain the soy milk and rinse any remaining seeds from the blender. Return the strained milk to the blender, add the rockmelon, honey, ground almonds and ice cubes and blend until smooth. Make 2 medium glasses.