Wedang Jahe

5.0 from 10 reviews

Author: Anita Jacobson



Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 2


  • 2 inches ginger (Indonesian: jahe)
  • 100 gram palm sugar (Indonesian: gula Jawa), shaved or roughly chopped if using block version
  • 1 lemongrass (Indonesian: sereh), bruised and knotted
  • 1 pandan leaf (Indonesian: daun pandan), knotted
  • 1 tablespoon whole black peppercorns (Indonesian: biji lada hitam), crushed
  • 2 green cardamom pods (Indonesian: kapulaga), crushed
  • 4 cloves (Indonesian: cengkeh)
  • 500 ml water


  1. Dry frying the ginger until fragrant, chopped, and bruised.
  2. Add the ginger and the rest of the ingredients in a sauce pot. Bring to a boil, cover the pot, reduce heat and simmer for 5 minutes until fragrant and all sugar has dissolved.
  3. Turn off the heat and let steep while still covered for another 5 minutes.
  4. Strain into individual tea cups and served. Garnish with some lemongrass stalks (optional).

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