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Spiced Non-Alcoholic Mead (Medovukha)

A rich, spiced winter drink with depth and warmth—no alcohol, just honey, lemon, ginger, and aromatic spices simmered together.

Time
20 min
Serving
135 kcal
Ingredients
≈ $0.40
Protein
1 g
Spiced Non-Alcoholic Mead (Medovukha)

Ingredients

1
  1. 1 Honey 35 g
  2. 2 Lemon≈ $4.70 per kg 25 g
  3. 3 Cinnamon 1 g
  4. 4 Cloves 1 g
  5. 5 Fresh ginger≈ $8.00 per kg 8 g
  6. 6 Fresh mintpack 30 g ≈ $2.20 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

  1. Slice ginger paper-thin, zest a little lemon2, and juice it.

  2. Combine 250 ml water, honey, ginger, cinnamon, cloves, and lemon2 zest in a saucepan.

  3. Warm over low heat for 6–7 minutes—never boil.

  4. Remove from heat, stir in lemon2 juice and fresh5 mint.

  5. Cover and steep 10 minutes.

  6. Strain and serve warm.

Tips

Why it works
Warm the ginger and cinnamon over low heat to release the essential oils, so the drink gets aroma rather than bitterness. If it boils, the spices burn and spoil the taste.
Substitutions
Replace the mint with dried, using 1 g, but add it 5 minutes before straining. You can leave out the lemon zest if you have no fresh lemon, and add 5 ml of citric acid instead.
Common mistakes
If the drink tastes bitter, the ginger was overcooked or burnt. Check the color: it should be golden, not dark.
Storing and reheating
Keep in the fridge for no more than 3 days. Before serving, warm in a water bath to 60 °C, don't boil.
Serve with
Serve with pickles or nuts as a snack for a movie or reading.

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