Boeber

Boeber (South African Milk, Cinnamon and Cardamom Drink)

Boeber is a traditional Cape Malay milk drink enjoyed in South Africa, especially during Ramadan. It is gently spiced with cinnamon, cardamom and rose water, thickened with sago and vermicelli, and finished with a knob of butter.

Prep

10 min

Cook

30 min

Total

40 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1.2 L (5 cups) whole milk, full-fat for the traditional creamy body
• •60 g (¼ cup) sago pearls, small white tapioca pearls; rinse before use
• •60 g (2 oz) fine vermicelli noodles, broken into 2 cm pieces, or thin egg noodles
• •100 g (½ cup) sugar, adjust to taste
• •2 g (1 tsp) ground cardamom, freshly ground if possible
• •2 g (1 tsp) ground cinnamon, plus extra for dusting
• •5 ml (1 tsp) rose water, use sparingly; optional but traditional
• •30 g (2 Tbsp) butter, traditionally a knob is stirred in at the end
• •40 g (¼ cup) slivered almonds, toasted, for garnish
• •20 g (2 Tbsp) raisins or sultanas, optional, soaked briefly in warm water
• •2 g (1 pinch) salt

Steps

1. 1 Rinse the sago pearls in cold water and drain well.
2. 2 In a large heavy-bottomed pot, combine the milk, sago pearls, salt and half of the sugar. Bring slowly to a gentle simmer over medium heat, stirring often so the milk does not scorch on the bottom.
3. 3 Simmer for 12 to 15 minutes, until the sago pearls are mostly translucent with only a tiny white core remaining. Stir frequently to prevent sticking.
4. 4 Add the broken vermicelli, cardamom and cinnamon. Continue to simmer for another 6 to 8 minutes, until the vermicelli is tender and the drink has thickened slightly to a light porridge consistency.
5. 5 Stir in the remaining sugar, the rose water and the raisins, if using. Taste and adjust sweetness; the drink should be perfumed but not soapy, so add rose water drop by drop.
6. 6 Take the pot off the heat. Stir in the butter until it melts and gives the surface a glossy sheen.
7. 7 Ladle into small cups or bowls, garnish each serving with toasted slivered almonds and a light dusting of cinnamon. Serve warm, not boiling.