Recipe
Warming, mulled yuja drink

4-5 servings

INGREDIENTS
    • 8 clove buds
    • 10 cardamon pods, slightly crushed
    • 25g fresh ginger, sliced
    • 2 cinnamon sticks
    • 500ml water
    • 600ml kombucha, white wine, cordeal or water
    • 150ml yuja-cha preserve (korean yuzu marmelade)
PREPARATION
1.

Simmer the spices and water, covered, for 20-10 minutes, until reduced and dark.

2.

If possible, leave to soak overnight.

3.

Whisk together with the kombucha and yuja marmelade.




4.

Heat gently but don’t boil.

5.

Serve immediately in small cups.