This groglike drink has been popular in Russia for centuries. It’s usually prepared without alcohol, but it’s pretty good with it, too—just add 1/2 to 3/4 cup vodka or brandy during the last couple of minutes of simmering. It’s not often served cold in Russia, but I like it that way, as a kind of spicy, odd relation of Masala Chai (page 668).
Recipe information
Yield
makes 4 servings
Ingredients
1/2 cup sugar
1/2 cup honey
2 cloves
4 cardamom pods
Several slices fresh ginger
1 cinnamon stick
1 teaspoon minced lemon zest
1 tablespoon chopped fresh mint leaves
Preparation
Step 1
Combine all the ingredients with 1 quart water in a saucepan with a lid over medium heat; bring almost to a boil.
Step 2
Cover and turn off the heat; steep for 15 to 20 minutes. Strain, then reheat and serve (or refrigerate, covered, for a couple of days and reheat or serve cold).
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
