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Rakomelo is a traditional Cretan drink whose name literally means “raki with honey.” This cozy beverage blends strong grape spirit (tsikoudia or tsipouro) with natural honey, cinnamon sticks and cloves. The result is a warm amber mixture with a fragrant sweetness and gentle alcohol warmth. Served hot, it carries the heady aroma of honeyed spice and leaves a soothing finish on the palate.
The drink’s roots run deep in Crete’s culture. Shepherds and villagers in mountain communities have long prized Rakomelo as a winter tonic. Simple and quick to make by a hearth, its honey and spice were believed to ward off cold and soothe sore throats on chilly nights. Even today, Rakomelo is a staple of Cretan hospitality: family and friends pour it at gatherings, and tavernas may serve it to guests during winter. A related Aegean specialty called psimeni raki (Amorgos “baked raki”) is similar but usually bottled and served at room temperature. In contrast, Crete’s Rakomelo is always heated and often extra-spicy.
Compared to plain raki or ouzo, Rakomelo is distinctly sweet and spiced. A common recipe uses roughly one part honey to three parts raki, warmed gently with the spices until blended. The honey lends a mellow body and light floral undertone, while the cinnamon and clove contribute warmth and piquancy. No dairy is added, so Rakomelo feels lighter than western eggnogs; instead, its character comes entirely from the wine spirit and honey. Traditional recipes often call for a pinch of salt or a squeeze of lemon to balance the sweetness.
Traditionally, Rakomelo is served immediately after preparation while still hot. It may be sipped from thick mugs or glasses, often with a cinnamon stick left in as a stirrer. Many add a twist of lemon or orange peel just before drinking to brighten the flavor. It is typically offered after dinner or at cold-weather gatherings. In Crete, you might see it offered as a welcome drink in winter tavernas. Travel writers even dub it “winter in a glass.” As one Cretan saying goes, “Where there is Rakomelo, there is care.”
2
servings5
minutes5
minutes360
kcalRakomelo is a traditional Greek hot punch made by heating raki (or tsipouro) with honey and spices. The basic ratio is about 3 parts raki to 1 part honey, simmered gently with a cinnamon stick and cloves (and sometimes a strip of citrus peel). The honey melts into the spirit, and the spices infuse their flavor as it warms. After a quick steep, the mixture is strained and served piping hot in small cups. The taste is sweet and spicy with a mild rum-like warmth, perfect for sipping slowly. Rakomelo is typically enjoyed as a cozy winter drink or after a meal as a digestif.
Raki or tsipouro (200–300 ml) – A Greek pomace brandy (40% ABV) serves as the base. Substitute brandy or dark rum if unavailable.
Honey (2–3 tbsp) – Use a robust thyme or wildflower honey for best flavor. (Substitution: agave nectar or sugar, though honey is traditional.)
Cinnamon sticks (1–2) – Ceylon cinnamon is ideal for a delicate aroma.
Whole cloves (2–4) – Adds depth of spice.
Lemon or orange peel (optional) – A strip of citrus zest brightens the drink.
Allergen note: Contains no major allergens (vegetarian but non-vegan due to honey).
Combine and Warm (5 mins): In a small saucepan, mix the raki with the honey. Add the cinnamon sticks, cloves, and optional lemon/orange peel. Warm gently over low to medium heat for about 3–5 minutes, stirring occasionally until the honey dissolves and the spices infuse the liquid. Do not let it boil; keep the temperature under 75 °C to preserve the alcohol.
Strain and Serve (2 mins): Remove from heat. Strain the hot mixture into mugs or heatproof glasses to remove the spices and peel. Discard the solids. Serve the Rakomelo right away, while it’s still hot and steaming. Garnish each cup with a cinnamon stick or a citrus twist if desired. Sip slowly to enjoy the warming spice.
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Carbohydrates | 36 g |
| Protein | 0 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sodium | 0 mg |
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