Beverage
Sbiten with Nepali Rice Currant (Russian Winter Warmer)
Original name: Sbiten with Nepali Rice Currant
About this dish
Sbiten is one of Russia's oldest hot drinks, traditionally sold from samovars at winter markets and once rivaling mead in popularity. This version infuses honey and spices with Nepali rice currant—a tart, tiny fruit that grows throughout the Himalayan hills—adding a bright, sherbet-like tang to the deep warmth of the brew.
It's a remedy for cold hands and a pleasant change from mulled wine, ready in about half an hour.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid1 L
Imperial measurement: 4 1/4 cups
Honey (preferably buckwheat or wildflower)
other200 g
Imperial measurement: 3/4 cup
Dried Nepali rice currant (or dried barberries)
fruit40 g
Imperial measurement: 1/3 cup
Fresh ginger, thinly sliced
spice20 g
Imperial measurement: 2 tbsp
Cinnamon stick
spice1 stick (about 5 cm)
Imperial measurement: 1 stick (about 2 in)
Whole cloves
spice3 cloves
Black peppercorns, lightly crushed
spice4 peppercorns
Star anise
spice1 whole
Lemon (optional, for serving)
fruit1/2 lemon
Method
Bloom the spices
5 minutesIn a dry saucepan over medium heat, toast the cinnamon stick, cloves, peppercorns, and star anise (if using) for 1–2 minutes until fragrant. Add the water, ginger, and dried rice currant. Bring to a bare simmer.
Simmer the infusion
15 minutesReduce heat to low, cover, and let the mixture simmer gently for 15 minutes. The liquid should take on a deep amber hue and smell richly spiced.
Sweeten with honey
3 minutesRemove from heat and stir in the honey until fully dissolved. Do not boil after adding honey, as high heat can dull its floral notes. Taste and adjust: more honey for a sweeter brew, a squeeze of lemon for brightness.
Strain and serve
2 minutesStrain through a fine-mesh sieve into a clean pot or heatproof pitcher. Discard the solids. Reheat gently if needed, then pour into mugs. Serve hot, with a few extra dried berries in each cup if you like.
Equipment
- Medium saucepan (2 L / 2 qt)
- Fine-mesh strainer
- Wooden spoon
- Heatproof mugs or glasses
- Measuring cups and spoons
Nutrition facts
Tips
- Use a mild honey such as acacia or clover if you want the tart rice currant to shine, buckwheat honey makes a darker, more robust drink.
- Dried Nepali rice currant can be found in Himalayan or Middle Eastern grocers, dried barberries or unsweetened dried cranberries make a good substitute.
- Keep the heat low once honey is added to preserve its aroma and enzymes, sbiten should be hot but never boiled after sweetening.
- This drink is excellent made a day ahead and reheated gently, the flavors deepen overnight.
Serving suggestions
- Serve in heatproof glass mugs to show off the amber color.
- Pair with dark rye bread, gingerbread, or a slice of honey cake.
- For a festive touch, float a thin slice of orange or a few fresh cranberries in each cup.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.