Archive for December, 2009

Hot Mulled Cachaça - Quentão Recipe

We recently did some sampling at Whole Foods supermarket in Kensington, London (the range of stuff there never ceases to amaze me, along with how good looking some of the shoppers are), where as well as doing caipirinhas we had a big pot of hot mulled Abelha Gold 3 year old on the stove. This proved to be a real winner on a cold winters day, with people coming back for more and more.

Mulled cachaça is popular in Brasil, where it’s called a Quentão (big hot thing) and served in the colder months. As with any old folk tradition there’s no one ‘right’ recipe - there exist regional variations, and like feijoada (traditonal Brasilian black bean pork stew) only your own granny makes the best one.

Here’s what we did:

  • 1 bottle Abelha Organic Cachaça Gold (3 year old)
  • Zest half an orange into the pot (make sure the oils from the skin spray onto the liquid)
  • Juice of an orange (can use more to taste)
  • 2 cinnamon sticks
  • Teaspoon of cloves
  • a piece of finely chopped fresh ginger.
  • about 8 teaspoons of fine light brown sugar

There different things you can do like caramelise the sugar first for a richer flavour, but we were hungover and I wanted a drink as quickly as possible. So we went for the time honoured method of putting everything in the pot and heating it. You only really need to mull it for a short amount of time (10-15 mins max) as because it’s strong alcohol it picks up flavours very quickly from the ingredients.

If you’re making more, don’t leave old cloves in there - if you mull them for too long, they start to give a bitter flavour.

Serve in little cups. Remember that even though it’s very drinkable it’s still a very strong spirit, about 3 times the potency of mulled wine. Enjoy!