Spiced Ginger–Palm Sugar Drink

  • Serves

    serves 4

(Teh Halia)
Gula jawa (Indonesian palm sugar), which gets its slightly smoky taste from the fire over which the sugar is processed, becomes mushy (and easy to measure) when sliced.


  • 1 (2") piece ginger
  • 3 sticks cassia
  • 3 whole cloves
  • 12 cup gula jawa (or dark brown sugar)


Step 1

Peel ginger and bruise it with the smooth side of a meat mallet until it becomes juicy. Put the ginger, 4 1⁄2 cups water (preferably filtered or spring), cassia sticks, and cloves into a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, partially covered, until the spices thoroughly infuse the water, 8–10 minutes. Add gula jawa and stir well until dissolved.

Step 2

Remove the pot from the heat, strain the liquid through a sieve, and discard the solids. Serve warm, at room temperature, or over ice.

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