Saturday, 2 January 2010

Herb Based Mulled Rakia Toddy - A Yambol Secret Unveiled

Cognac poured into its usual stemware

Hot off the press is another mulled rakia drink with a difference. This has added natural ingredients that enhance the world best warming drink in the world. It was obtained from a village man who lives 15 kilometres north of Yambol called Doncho. He is 82 years old and drinks it every winter to keep the cold out. He gave me rough measurements and I rounded them up and down to create his concoction.

The secret is out and given here for you folks:

HERB BASE MULLED RAKIA TODDY

Ingredients:

500 ml rakia
300 ml sugar
1 teaspoon of freshly ground black pepper
2 tablespoons of fresh very finely chopped geranium leaves
3 pinches of ground cinnamon
Method:

Heat the sugar on a low heat and add a little water stirring constantly until the sugar is dissolved and a light brown colour. Then add the rakia, black pepper, geranium leaves and the cinnamon whilst still stirring until the sugar that is caramelised melts.
Serving Tips:

Mulled rakia toddy served in strong whisky glasses or goblets goes best with traditional Bulgarian cuisine such as pickles, barbecued peppers or sliced salami and usually a warmer served before any main course.
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