Wedang Uwuh
Easy
2 minutes
Highball
Hot
Wedang Uwuh
Easy
2 minutes
Highball
Source: Elixiary Curated Collection
Ingredients
- Fresh ginger200 g, thinly sliced
- Cloves5 whole
- Cinnamon stick4 cm piece
- Nutmeg1 whole, split
- Lemongrass (white part)2 stalks, bruised
- Kaffir lime leaves6 leaves
- Pandan leaves3 leaves, cut
- Water1,000 ml
- Granulated sugar (or rock sugar)100 g
- Sappanwood (secang) shavings10 g
Instructions
- 1Add sliced ginger, cloves, cinnamon, nutmeg, lemongrass, kaffir lime leaves, and pandan leaves to a pot with 1,000 ml water.
- 2Bring to a boil over medium heat.
- 3Cover.
- 4Simmer gently for about 15 minutes until aromatic.
- 5Add sugar and sappanwood shavings.
- 6Simmer until the sugar dissolves and the liquid turns reddish.
- 7Strain.
Pro Tip
- Serve hot.
Tags
Style New Era
Flavor Spicy
Flavor Fruity
Serve Hot
Occ Dinner Party
Ingredients
- Fresh ginger200 g, thinly sliced
- Cloves5 whole
- Cinnamon stick4 cm piece
- Nutmeg1 whole, split
- Lemongrass (white part)2 stalks, bruised
- Kaffir lime leaves6 leaves
- Pandan leaves3 leaves, cut
- Water1,000 ml
- Granulated sugar (or rock sugar)100 g
- Sappanwood (secang) shavings10 g
Instructions
- 1Add sliced ginger, cloves, cinnamon, nutmeg, lemongrass, kaffir lime leaves, and pandan leaves to a pot with 1,000 ml water.
- 2Bring to a boil over medium heat.
- 3Cover.
- 4Simmer gently for about 15 minutes until aromatic.
- 5Add sugar and sappanwood shavings.
- 6Simmer until the sugar dissolves and the liquid turns reddish.
- 7Strain.
Pro Tip
- Serve hot.
Tags
Style New Era
Flavor Spicy
Flavor Fruity
Serve Hot
Occ Dinner Party
