Hot Drink
Quentão
How to make Quentão - the hot Brazilian winter punch of cachaca, ginger and sugar with cinnamon and cloves. A classic of the Festas Juninas.
25 minPrep time
mediumDifficulty
MugGlass
4Serving(s)
The Quentão is Brazil’s answer to mulled wine: a hot, spiced punch of cachaca, ginger and caramelized sugar. Traditionally it warms from within at the Festas Juninas in June. Ginger and cinnamon give it its unmistakable heat and depth.
Instructions
- Caramelize the sugar to a light brown in a pot over medium heat.
- Add water, ginger slices, cloves and cinnamon sticks and bring to a boil.
- Let it simmer gently for about ten minutes so the flavors release.
- Stir in the cachaca and only warm it through, do not boil again.
- Strain into preheated mugs.
- Garnish with a cinnamon stick and serve hot.
Garnish: Cinnamon stick in the mug
Pro tip: Let the base with ginger and spices simmer gently for ten minutes before adding the cachaca - this draws the aroma through intensely.
Frequently asked questions
Where does the Quentão come from?
The Quentão is a traditional hot-drink classic from Brazil and is a firm part of the Festas Juninas in June.
Can I use something other than cachaca?
Cachaca is classic, but in some regions the Quentão is also made with red wine.
Why must the Quentão not boil?
Once the alcohol is added, it should only be warmed, otherwise the cachaca evaporates and the drink loses its character.
Ingredients
- Cachaca40 cl
- Water50 cl
- Sugar150 g
- Ginger (thumb-sized, sliced)1 piece
- Cloves3 pieces
- Cinnamon sticks2 pieces
