Šumadijski Čaj, a winter specialty in Serbia roughly translates to Šumadija Tea…except its not technically tea at all. Oh yes, it’s much much stronger than tea. Also referred to as Grejana Rakija, Šumadijski Čaj is warm plum brandy heated with caramelized sugar and enjoyed piping hot. This traditional drink is enjoyed during winter holidays and evenings spent with family and friends, and using the national drink of Serbia!
I’ve always been surrounded by this drink. When I was little, adults, mostly men, would enjoy it on Christmas Eve while reminiscing and talking about years past. One of my most treasured memories is watching my grandfather make this drink using his own recipe and technique.
When visiting a Balkan home in the winter months, especially a Serbian home, along with the regular offerings, you’ll be offered Grejana Rakija. The recipe I’ll be sharing with you today comes straight from the source, my neck of the woods, Šumadija. If you’re familiar with rakija I recommend you give this a try this winter. If you’re not, even more reason to try it. Even non-rakija drinkers like myself will enjoy it from time to time. It’s sweet and palatable, but without the strong, kick-you-in-the-face taste of alcohol.
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Šumadijski Čaj / Šumadija “Tea”
Cuisine: Balkan, Serbian6
servings5
minutes10
minutesA warm alcohol beverage sweetened and keeps the cold away.
Ingredients
4 cups (1 liter) rakija (best to use meka rakija if possible, see note)
7 tablespoons (90 g) granulated sugar + 3 tablespoons (40 g)
1/3 cup (78 ml) water
Directions
- In a medium pot on medium heat, bring the rakija and 7 tablespoons of sugar to a low boil.
- While the rakija and sugar are coming up to temperature, in a second small pot, melt the remaining 3 tablespoons of sugar on medium-low heat. When the sugar melts and has turned a light brown color, pour in the water and stir. There will be some noise as the water hits the melted sugar. This is fine. Remove from heat.
- Keep the sugar water to the side until the rakija comes to a low boil. Once it boils, reduce the heat to low and pour in the sugar water.
- Stir to combine everything and serve immediately. Keep the rakija in an insulated thermos to keep it warm while you enjoy it.
Notes
- There are many steps to distilling rakija. Meka Rakija refers to the “first” rakija that results after cooking down fermented plums, similar to how extra virgin olive oil is the “first pressed” olive oil of a batch of olives. This first rakija is lower in alcohol content.
This drink pairs well with any appetizer. Check out the appetizer section for ideas!
