We only have two seasons in Indonesia, the dry season and the rainy season. When the rainy season comes, wedang jahe is especially popular since it warms the body and is also believed to ward off the cold that usually will start spreading around. Whether you are a believer or not, the taste is indisputably good.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
- 2 inches ginger
- 100 gram palm sugar
- 1 lemon grass, chop and bruised
- 1 pandan leaf
- 1 tablespoon ground black pepper
- 2 cardamom
- 4 cloves
- 500 ml water
- Dry frying the ginger until fragrant, peeled, chopped, and bruised.
- 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.
- Turn off the heat and let steep while still covered for another 5 minutes.
- Strain into two glasses and served. Garnish with some lemon grass stalks (optional).