QUENTãO - BRAZILIAN MULLED WINE
Quentão (Portugese for "big heat") is a traditional drink for the Brazilian Festa Junina, a Catholic celebration of Saints John the Baptist, Peter and Anthony. It will definitely help keep your toes warm this winter. From Houston's Fogo de Chao as published in our local paper.
Provided by Molly53
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the fruit and condiments in a saucepan.
- Add water and heat to a boil; boil two minutes.
- Add the wine and boil for another two minutes.
- Reduce heat to warm and add the Cointreau and the cachaça (or rum).
- Serve hot.
BRAZILIAN QUENTAO
This ginger-lime cider is a traditional Brazilian drink. Wonderfully warm and surprisingly sweet and spicy, Quentao is a fabulous holiday alternative to mulled wine or spiked cider.
Provided by JESSYSCHREIER
Categories World Cuisine Recipes Latin American South American Brazilian
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Pour sugar into a 3-quart saucepan and place over medium-high heat. Cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
- Carefully and slowly pour in the water, stirring to dissolve the caramel. Add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. Pour in the cachaca, and cook until hot, about 5 minutes more. Strain before serving.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 26.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 4.6 mg, Sugar 25.1 g
GLUHWEIN RECIPE - MULLED WINE
A Swiss-German Hot Mulled Wine that is enjoyed during the holidays, or when it's cold outside. Similar to Glogg, Quentao, Vin Chaud and Glintwein. Perfect for the holidays, It tastes like Christmas in a cup. Gluhwein recipe (Глинтвейн)
Provided by Peter Kolesnichenko
Time 12m
Number Of Ingredients 8
Steps:
- Pour the wine and all the ingredients into a pot, and allow to simmer over a very low heat for about 10 minutes. Don't allow it to boil.
- Strain the Glühwein before serving. Serve hot and enjoy in moderation.
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BEST COCKTAILS FROM BRAZIL: TOP 10 - SOUTH AMERICA WINE GUIDE
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- Caipirinha. The ultimate Brazilian cocktail is most definitely the Caipirinha. Also known as caninha and pinga, a Capirinha cocktail appears on most serious bar menus throughout the world and is always on the menu in Brazil.
- Sakerinha. The Sakerinha is made from the same ingredients as the Caipirinha, except the cachaça is substituted for Japanese rice wine. This exotic drink was created thanks to the culinary influence of the large Japanese populations in Brazilian cities of São Paulo and Campo Grande and embodies the bright patchwork of cultures which make up Brazil.
- Capeta. Capeta means ‘devil’ in Brazil and the name comes from the bright red colour of this spicy cocktail which is particularly popular in northeastern Brazil.
- Alúa. Alúa is an interesting and distinctly-Brazilian pineapple wine drink which is popular in the states of Bahia and Pernambuco. It can be either alcoholic or non-alcoholic- but we prefer the boozy version!
- Batida. Batida is a fruity cocktail which is similar to a milkshake. Cachaça, coconut milk and sugar are blitzed together with ice to create a creamy, frothy mixture.
- Colada Brazil. Colada Brazil is the Brazilian version of a piña colada, prepared with cachaça, white rum, pineapple juice and coconut cream or milk. It may not seem too different from the original but that added dash of cachaça brings a whole new flavour dimension.
- Bossa Nova. Bossa Nova is named after the traditional smooth jazz music of Brazil. Made with quince jelly, gin, lemon juice, sugar syrup and thin slices of cucumber, this elegant beverage tastes best with a bit of bossa playing in the background.
- Caju Amigo. Caju Amigo literally means ‘friendly cashew’ in Portuguese- but don’t be put off by the strange name! There are just two ingredients in this cocktail- cachaça mixed with cashew juice.
- Rabo-de-Galo. Rabo de Galo is a play on words in Portuguese which roughly translates as ‘tail of the rooster’. It is made from two parts cachaça, one part red vermouth.
- Quentão de Vinho. Quentão de vinho is the Brazilian take on mulled wine, especially in the southern wine regions of Brazil. Red wine is mixed with caramelised sugar with spices, such as cloves, cinnamon, ginger and orange peel, and a dash of cachaça, and boiled on the heat for a few more minutes.
MULLED WINE RECIPES FROM GERMANY, FRANCE, MEXICO, AND THE ...
From matadornetwork.com
Estimated Reading Time 5 minsPublished 2019-12-16
- Brazil: quentão. In the colder southern region of Brazil, mulled wine is called quentão, which gets its name from the Portuguese word quente, or “hot.”
- France: vin chaud. Vin chaud translates to “hot wine,” and it’s heated with honey, cinnamon, and citrus. The French typically make their mulled wine less sweet than other parts of the world.
- Germany: glühwein. One of the most famous of the mulled wines around the world is glühwein (which translates to “glow wine”). It’s a common aprés-ski beverage, as well as an essential drink to sip while strolling Germany’s famous outdoor Christmas markets.
- Greece: oinomelo or krasomelo. The defining characteristic of Greek mulled wine is local wine (oino or krasi in Greek) and honey (meli). For a period of time in the Middle Ages, mulled wine in Europe was called hippocras, which took its name from the Ancient Greek physician Hippocrates.
- Hungary: forralt bor. Forralt bor (boiled wine) is an on-the-go drink sold from stands that pops up in cities during Hungarian winters. Cinnamon, clove, honey, sugar, cardamom, and orange zest are common additions, as is rum.
- Italy: vin brulé. Though this country is home to some of the first mulled wines, modern Italian mulled wine served in the north of Italy gets its name from the French word brûlé, or “burnt,” and the French word for wine, vin.
- Mexico: ponche Navideño. Ponche Navideño is the holiday drink of choice in Mexico during Las Posadas. The nine-day celebration is meant to evoke the Biblical story of Mary and Joseph looking for an inn to stay at.
- Netherlands: bisschopswijn. Bisschopswijn translates to “bishop’s wine” though pretty much everyone gets a taste in the colder months. It’s made with sweet red wine (though sometimes white), oranges, clove, cinnamon, and allspice.
- Portugal: vinho quente. Portugal’s version of mulled wine uses the country’s popular fortified wines Port and Madeira. Both are on the sweeter and boozier side, so there’s less of a need to add sugar, honey, or additional spirits.
- Sweden and Norway: glogg. Scandinavian countries are known for their warm wine, which is called glogg. It’s typically made with red wine, port, brandy, and spices.
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