Come winter and we all go mad about mulled wine. Swirling, heating adding that dash of cinnamon and orange we enjoy that comfort of this hot drink. Mulled wine in itself sees a deep-rooted history way back in the year 20 AD in the Roman empire. The Romans were known to make it from boiled red wine, adding some honey, spices (pepper, laurel, saffron) and dates too. But believe you me this drink was much different from what you get to taste today. This drink even finds it’s reference in old European texts.
Experts have also pointed out the fact that fact that spices like cardamom, cinnamon, apart from spicing up your drink also helps to keep the body warm. These spices have medicinal qualities and perfect to beat the winter chills.
Coming to Khimad it’s that desi mulled wine that’s made with country liquor. This that spicy winter punch is commonly consumed by the Mumbai’s East Indian (Marathi-speaking Christian) community during Christmas. This drink is almost like s cross between hot today and mulled wine. This fruit punch that is loaded with clove-cinnamon-cardamom enhanced, orange ( you can replace with kinnu also) is made from country liquor. The alcohol used here is traditionally the first distill country liquor that you brew at home.
Apart from gorging in some duck moile, mutton kuddi, Khimad is a must on the table during Christmas celebration. This community absolutely knows how to party and merry in style. This drink is a must at every ‘Umbracha Paani’ East Indian pre wedding celebrations. Nothing less than a celebratory drink, Khimad is unlikely served from an aluminum kettle. Served in ‘Chauvnees’ (shot) glasses this spiced drink goes best with munchies chitaps and rice wafers. The country liquor base can be made from tadgola (palm fruit) and black jamun (Malabar plum) to sugarcane stalks and coconut too.
It’s time to say ‘Sukhala’ (Cheers)
Ingredients:
• 700 ml neutral liquor
• 6 green cardamoms
4 tbsp sugar
•1” stick cinnamon
• 6 cloves
• 1 tea bag
Method:
• Boil 250 ml of liquor with sugar and 200 ml of water.
• Crush the spices coarsely and add to the pan with the tea bag. Set aside and steep for a while.
• After that add to the remaining alcohol.
• Reheat before serving
• Serve warm in ‘Chauvnees’ (shot) glasses.
