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Wedang  Uwuh: a great daily refreshment
Served hot

Wedang Uwuh 

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. 

Serves 2


  • 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

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