Drinks
Sbiten with Vanilla: Russian Honey Spice Drink
Original name: Sbiten with Vanilla
About this dish
Sbiten is one of Russia's oldest hot drinks, a honey-based infusion that predates tea and coffee on Russian tables by centuries. Street vendors once sold it from steaming samovars, and every household had its own blend of spices.
This version adds a vanilla bean to the classic honey, ginger, and clove base, giving the drink a soft, floral warmth that rounds out the bite of the spices. It is naturally caffeine-free, deeply comforting, and just as good on a cold evening as it is chilled over ice in summer.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid1 L
Imperial measurement: 4 cups
Honey
other250 g
Imperial measurement: 3/4 cup
Fresh ginger, peeled and sliced
spice20 g
Imperial measurement: 1 thumb-sized piece
Vanilla bean, split lengthwise
spice1 bean
Whole cloves
spice4 whole
Cinnamon stick
spice1 stick
Black peppercorns
spice6 whole
Green cardamom pods, lightly crushed
spice2 pods
Lemon, sliced (optional)
fruit1/2 lemon
Method
Combine water and spices
2 minutesPour the water into a medium saucepan. Add the sliced ginger, split vanilla bean, cloves, cinnamon stick, and, if using, the peppercorns and crushed cardamom pods.
Simmer the base
10 minutesBring the water to a gentle boil over medium heat, then reduce the heat and simmer uncovered for 10 minutes so the spices can infuse the water.
Add honey and finish
5 minutesStir in the honey until fully dissolved. Simmer for another 5 minutes over low heat. Do not let the mixture boil hard after the honey goes in, as high heat can dull its aroma.
Strain and serve
3 minutesRemove from the heat and strain through a fine-mesh sieve into a heatproof jug or directly into mugs. Discard the spices. If you like, add a thin slice of lemon to each mug. Serve hot.
Equipment
- Medium saucepan
- Fine-mesh strainer
- Heatproof jug or mugs
- Wooden spoon
Nutrition facts
Tips
- Use a mild honey such as acacia or wildflower if you want the vanilla to lead, buckwheat honey will push the drink toward a darker, maltier profile.
- Never let the sbiten boil hard after the honey is added, because prolonged high heat can strip the delicate vanilla and honey aromatics.
- For a chilled summer version, strain the sbiten, cool it completely, and serve over ice with a fresh lemon slice.
- The drink keeps in the fridge for up to 3 days, reheat gently on the stovetop or in a microwave without bringing it back to a rolling boil.
Serving suggestions
- Serve hot in sturdy mugs with a cinnamon stick or a thin lemon slice as a garnish.
- Pair with gingerbread, honey cake, or plain butter cookies for a Russian-style tea table.
- For a party, keep the sbiten warm in a slow cooker set to low and provide mugs for guests to help themselves.
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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.