📝 About This Recipe
Hailing from the royal grounds of Imogiri in Yogyakarta, Wedang Uwuh translates literally to 'Trash Drink' due to the charmingly chaotic appearance of the herbs and spices floating in the cup. This vibrant, ruby-red infusion offers a complex profile of earthy warmth from ginger, woody sweetness from cinnamon, and the iconic crimson hue of secang wood. It is a soul-soothing beverage celebrated for its high antioxidant content and its ability to warm the body and boost the immune system.
🥗 Ingredients
The Aromatics
- 100 grams Ginger (Jahe Emprit or Red Ginger) (charred over an open flame and bruised)
- 15 grams Sappan Wood (Kayu Secang) (shredded or dried shavings for the red color)
- 5 cm Cinnamon Stick (Kayu Manis) (broken into two pieces)
- 2 stalks Lemongrass (Serai) (bruised and knotted)
- 1 piece Pandanus Leaf (tied into a knot for aroma)
The Spices
- 5-7 pieces Cloves (Cengkeh) (whole dried cloves)
- 10 pieces Clove Stems (Gagang Cengkeh) (traditional for extra earthiness)
- 3 pieces Nutmeg Leaves (Daun Pala) (dried and torn)
- 3 pieces Cinnamon Leaves (Daun Kayu Manis) (dried and torn)
- 3-5 pieces Cardamom Pods (Kapulaga) (bruised slightly to release oils)
Liquid and Sweetener
- 1.2 liters Water (fresh filtered water)
- 150 grams Rock Sugar (Gula Batu) (adjust to taste for traditional mellow sweetness)
- 1 pinch Salt (to balance the flavors)
👨🍳 Instructions
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1
Begin by preparing the ginger. Wash the ginger thoroughly, then char it directly over a gas flame or in a dry cast-iron skillet until the skin is slightly blackened and fragrant.
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2
Scrape off the excess charred skin with a spoon, then bruise (smash) the ginger using a mortar and pestle to release the essential juices.
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3
In a large pot, bring the 1.2 liters of water to a rolling boil over medium-high heat.
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4
Add the bruised ginger, knotted lemongrass, and pandan leaf to the boiling water. Let it simmer for 5 minutes until the water becomes fragrant.
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5
Introduce the dried elements: add the cloves, clove stems, nutmeg leaves, cinnamon leaves, and cardamom pods into the pot.
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6
Add the cinnamon stick and the sappan wood (secang) shavings. You will notice the water immediately begin to turn a beautiful deep crimson red.
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7
Reduce the heat to low and let the mixture simmer gently for 10-15 minutes. This slow extraction ensures all the medicinal properties of the spices are infused.
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8
Add the pinch of salt and the rock sugar. Stir slowly until the sugar is completely dissolved.
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9
Taste the infusion. It should be spicy-warm, sweet, and highly aromatic. Adjust sugar if you prefer a sweeter profile.
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10
To serve authentically, do not strain the ingredients. Ladle the hot liquid along with some of the spices and wood shavings into heat-resistant glass mugs.
💡 Chef's Tips
Charring the ginger is non-negotiable for an authentic smoky depth and to remove the 'raw' bite. Always use rock sugar (gula batu) rather than granulated sugar; it provides a smoother, cleaner sweetness that doesn't overpower the spices. If you cannot find dried nutmeg or cinnamon leaves, you can substitute with a small pinch of ground nutmeg or extra cinnamon sticks. Ensure the water is simmering, not rapidly boiling, after adding the spices to prevent the delicate volatile oils from evaporating too quickly. For a clearer drink, you can rinse the secang wood quickly under cold water before adding it to the pot to remove any dust.
🍽️ Serving Suggestions
Serve piping hot in clear glass mugs to showcase the beautiful red color and the floating 'uwuh' (trash) ingredients. Pair with traditional Javanese snacks like 'Gedhang Goreng' (fried bananas) or 'Singkong Rebus' (boiled cassava). Excellent as a nightcap or a rainy-day beverage to soothe a sore throat or cold. Add a slice of lime at the very end if you prefer a slightly bright, citrusy finish to the earthy spice. Offer extra rock sugar on the side so guests can customize their sweetness level.