Wedang Uwuh: Jogja Spice Drink
A traditional Yogyakarta drink made from a blend of spices including cloves, cinnamon, nutmeg leaves, and ginger, giving it a deep reddish-brown color and complex aroma.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 5 cm ginger, crushed
- 3 cloves
- 2 cm cinnamon stick
- 5 nutmeg leaves (leaves nutmeg)
- 2 lemongrass stalks
- 100 g palm sugar
- 1 liter water
👨🍳 Instructions
- Combine all spices in a pot with water.
- Bring to a boil and simmer for 15-20 minutes.
- Add palm sugar and stir until dissolved.
- Strain and serve hot.
- The drink should be deeply colored and aromatic.
❓Frequently Asked Questions
What is Wedang Uwuh: Jogja Spice Drink?
A traditional Yogyakarta drink made from a blend of spices including cloves, cinnamon, nutmeg leaves, and ginger, giving it a deep reddish-brown color and complex aroma.
Where does Wedang Uwuh: Jogja Spice Drink come from?
Wedang Uwuh: Jogja Spice Drink originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Wedang Uwuh: Jogja Spice Drink served hot or cold?
Wedang Uwuh: Jogja Spice Drink is typically served cold with ice. Wedang means hot drink in Javanese, so it's traditionally served warm.
Is Wedang Uwuh: Jogja Spice Drink difficult to make?
Wedang Uwuh: Jogja Spice Drink requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Wedang Uwuh: Jogja Spice Drink?
Store leftover Wedang Uwuh: Jogja Spice Drink in an airtight container in the refrigerator for up to 1-2 days. For best taste, consume fresh.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.