flip*Sbiten*, hot honey-spiced drink
*Sbiten*, hot honey-spiced drink
Why this dish? *Sbiten* was THE hot drink of Russia before tea took over: sold on the streets of Moscow and Saint Petersburg, drunk at court and among the people. Elizabeth, a great traveler between her Winter Palace and Tsarskoye Selo along icy roads, knew well this spicy pick-me-up that warmed the body.
A scalding infusion of honey and water flavored with ginger, cinnamon, cloves, and herbs — syrupy, golden, pungent with heat. The cup that warms the Russian winter.
When the frost bites and the snow buries the road to Tsarskoye Selo, nothing beats a cup of boiling *sbiten*. We melt the honey from our hives in water, we throw in ginger, cloves, and cinnamon from the Orient, and drink it steaming: at once the blood stirs and the cold retreats. My people sell it even in the streets, and believe me, a tsarina does not disdain a cup.
- •Honey — a good ladleful (sweetening base)
- •Spring water — a pot (liquid)
- •Ginger — a piece (spicy warmth)
- •Cinnamon — one stick (spice)
- •Clove — a few (spice)
- •Mint or St. John's wort leaves — a pinch (aromatic herb)
*Sbiten*, hot honey-spiced drink
A scalding infusion of honey and water flavored with ginger, cinnamon, cloves, and herbs — syrupy, golden, pungent with heat. The cup that warms the Russian winter.
Why this dish? *Sbiten* was THE hot drink of Russia before tea took over: sold on the streets of Moscow and Saint Petersburg, drunk at court and among the people. Elizabeth, a great traveler between her Winter Palace and Tsarskoye Selo along icy roads, knew well this spicy pick-me-up that warmed the body.
When the frost bites and the snow buries the road to Tsarskoye Selo, nothing beats a cup of boiling *sbiten*. We melt the honey from our hives in water, we throw in ginger, cloves, and cinnamon from the Orient, and drink it steaming: at once the blood stirs and the cold retreats. My people sell it even in the streets, and believe me, a tsarina does not disdain a cup.
Ingredients (period version)
- Honey — a good ladleful (sweetening base)
- Spring water — a pot (liquid)
- Ginger — a piece (spicy warmth)
- Cinnamon — one stick (spice)
- Clove — a few (spice)
- Mint or St. John's wort leaves — a pinch (aromatic herb)
Ingredients
- Honey — 150 g (sweetening base)
- Water — 1 liter (liquid)
- Fresh ginger — 1 piece 3 cm, sliced (warmth)
- Cinnamon stick — 1 (spice)
- Cloves — 4 (spice)
- Dried mint (or fresh leaves) — 1 tsp (herb)
Method
- Bring water to a simmer with ginger, cinnamon, and cloves. Let infuse 10 minutes over low heat.
- Off the heat, add honey and stir until fully dissolved (do not boil honey to preserve its aroma).
- Add mint, cover, and let steep another 5 minutes.
- Strain and serve very hot in cups or glasses held in *podstakannik* (glass holders).
How it was made : *Sbiten* was prepared in a copper vessel similar to a samovar and sold on the street by *sbitenchiki*, carrying their tank on their back. It was the national hot drink before the rise of tea in the 19th century; some festive versions were fortified with wine or made stronger for winter markets.
The contemporary twist : Winter 'café' version: serve in clear glasses to show the amber robe, with a cinnamon stick as a stirrer and a squeeze of lemon to brighten the honey.
Elizabeth I of Russia · Charactorium
