A warm wedang uwuh, fragrant with spices! This traditional Jogja drink is made from a blend of dried spices steeped together. It gets a beautiful red color from secang wood, with a complex, sweet-spicy flavor.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500ml water
- 2 tbsp shaved secang wood (sappanwood)
- 3cm old ginger, crushed and sliced
- 2 sticks cinnamon sticks
- 3 cloves
- 2 cardamom pods
- 1 leaf dried pandan leaf
- 1 stalk dried lemongrass
- 100g rock sugar
- Honey to taste (optional)
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👩🍳 Instructions
- 1 Bring the water to a boil in a pot
- 2 Add all the spices: secang wood, ginger, cinnamon, cloves, cardamom, pandan leaf, and lemongrass
- 3 Lower the heat and simmer for 15-20 minutes until the water turns a reddish-brown color
- 4 Add the rock sugar and stir until dissolved
- 5 Turn off the heat and cover the pot
- 6 Let it sit for 5 minutes so the spices are fully extracted
- 7 Strain into glasses or a teapot
- 8 Add honey if you like
- 9 Serve warm — it can also be enjoyed cold with ice cubes
💡 Tips
• The secang wood is what gives it that beautiful red color — don't skip it
• The longer it steeps, the stronger the flavor becomes
• You can re-steep the spices one more time with fresh hot water
📊 Nutrition Facts / serving
150
Calories (kcal)
1g
Fat
38g
Carbs
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