Wedang Uwuh: a great daily refreshment
A great favourite at special times of the year or all year round. Some see it as almost having the effect of a mulled wine - without the alcohol. I love this combination of elegant flavour and perfect balance between several key spices, plus ginger and lemon grass. Traditionally, we also use secang or sappan bark to create a warm orange-red colour. it is best made with the leaves of nutmeg, cinnamon and cloves instead of dried spices. However, because it is quite difficult to obtain the leaves here in UK, it is perfectly fine to use dried nutmeg, cloves and cinnamon.
4 whole cloves
5gr nutmeg, crushed from whole nutmeg
30 gr ginger, sliced thinly with the skin
1 small stick of cinnamon
½ stalk of lemon grass
Add honey for sweetness as you desire
500 millitires water
Place all the ingredients in a pan, bring to the boil and simmer for 10-12 minutes.
Strain and it's ready to serve