Quentao – Brazilian winter drink


1 medium size fresh ginger roots peeled and cut into thin slices
200g sugar
5 whole Cloves
3 Cinnamon sticks
250 ml cachaça (Brazil’s most common alcoholic drink) in the absence of any cachaca, white rum will do.
500ml water

1 Place the ginger and sugar into a stock pan, constantly stirring, cooking slowly under low heat until all ingredients caramelizes to a dark brown colour.
2 Add the cloves and the cinnamon sticks and mix a bit more.
3 Remove the pan from the heat and add the cachaça – the caramelized sugar mixture will harden when the cachaça is added.
4 Return the pan to the fire and cook slowly until the cachaça is mixed with the sugar.
5 Add the water and simmer slowly for about 15 minutes.
6 The boiling process eliminates much of the alcohol, so add a little more cachaça before serving if you want your quentão stronger!
7 Serve in mugs and garnish with chopped apples and lemon slices.

I’ve originally come from the South region of Brazil – around June and July is the Brazilian winter and it can get very nippy as I remember. Our only consolation were the lovely winter parties held every weekend during these months and together with the dance this lovely warming drink  made us forget all about the cold.


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