Krambambuli is usually made to be very sweet (as is the flavor preference in Austria), but my version is a little more tart than most. You can make it sweeter and more traditional by adding more sugar or by replacing the sugar with six tablespoons of honey.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
- 2 tbsp chamomile flowers / 2 chamomile tea bags
- 2 cups filtered water
- 1 750-ml bottle Chenin Blanc or other semidry white wine
- 1/2 cup sugar
- 1/3 cup orange juice (preferably freshly juiced)
- 1/4 cup light rum
- 2 tbsp fresh lemon juice
- 2 tbsp raisins and / or chopped, mixed, dried fruit
- 1 bay leaf
- 1 cinnamon stick
- 1/8 teaspoon ground nutmeg
- Place the chamomile in water that has just reached a boil.
- Steep for 5 minutes, then strain the flowers or remove the teabags.
- Combine all ingredients (including the infused chamomile 'tea') in a medium saucepan.
- Stir over medium heat until sugar dissolves.
- Gently simmer for 2 minutes.
- Remove from heat, and then cover and let steep for 20 minutes.
- After the mixture has steeped, remove the bay leaf and cinnamon stick.
- Warm it over low heat, but do not boil.
- Use a ladle to pour into mugs. Serve immediately.