Have you tried rakomelo? This Greek libation will warm you up AND lift your spirits. It also has a rich tradition as a homeopathic remedy, making it something of a “triple threat.” We started drinking this years ago in Greece to warm ourselves on windy nights on the islands (it’s not just for winter!). Since then, it’s become a tradition to make some over Thanksgiving, at which time half of the family is very excited, and the other half braces themselves – it’s intense stuff.
Whether you love it or hate it, you may want to try rakomelo if you have a sore throat. As always, we never mean to condone unhealthy drinking habits, and this DOES contain alcohol. Consume in moderation, or whatever works for you, really.
What IS rakomelo?
A blend of honey, raki/tsikoudia (think of this as Greek moonshine, but really it’s a grape-based liquor of Cretan origin), cinnamon sticks, and cloves, rakomelo is a libation. Its name tells its story: raki (ρακή) + meli/honey (μέλι). We prefer it served warm, but you’ll also see it served chilled. It originates in Crete and is generally drunk as an aperitif. It’s now popular throughout much of Greece and especially on the islands. The recipe can be altered to your liking, and some modern distillers experiment by adding unconventional flavors to it. We’ll tell it to you straight: we prefer the original recipe.
WHAT MAKES RAKOMELO A GREAT HOMEOPATHIC REMEDY:
HONEY
Did you know that the Ancient Greeks put honey on wounds as a salve? They also named the ancient nymphs who were considered goddesses of bees the Melissae (meli = Greek word for honey). Honey is an excellent home remedy to soothe a sore throat, and we now know that it has antibacterial and antimicrobial powers. How? Bees deposit hydrogen peroxide into honey as they synthesize flower pollen. Because honey is naturally acidic, the result is antibacterial properties. I don’t fully understand the chemistry beyond that, but I’m here for it.
CINNAMON
Cinnamon is loaded with antioxidants, such as polyphenols, that protect your body from oxidative damage caused by free radicals. While you may think of cinnamon as a perfect topping for sweets, as in many Greek desserts, it outranks other Greek superfoods such as garlic and oregano in its antioxidant prowess. Cinnamon is so powerful that it can also be used as a natural food preservative. Last but not least, we love how cinnamon pairs perfectly with honey and clove to round out the flavor of rakomelo.
HOW TO MAKE RAKOMELO (RECIPE)
Our Yia Mas recipe for rakomelo is simple and traditional. This is a great addition for any holiday spread or potlucks and can be thrown together last minute if you have the right supplies.
We suggest using a crockpot or cooking over your stove in a pot. The recipe is flexible and can be altered according to how much you want to yield, as well as how boozy you want it to be.
INGREDIENTS (SERVES 4-6)
– 7-10 cloves
– 4 sticks of cinnamon
– 3ish cups raki or tsikoudia
– 1 cup honey. The traditional Cretan recipe is with thyme honey
INSTRUCTIONS
Heat the cloves and cinnamon sticks in a saucepan or pot over medium-high until toasted for about 4 minutes. Add raki and honey, bring to a boil, then turn the heat down to a low setting and let it simmer for about 10 minutes. If you can let your rakomelo sit a bit before serving, that’s ideal and will mellow the intensity of the tsikoudia (if you want that, of course). Pour out small servings, say yia mas – cheers!, and enjoy!
Recipe courtesy of Yia Mas founder Kristina. Yia Mas is an event series and brand dedicated to Greek folk traditions, ancient philosophy, and the connections between Greek culture and health. Click here to visit their site and here to follow them on Instagram (@yia.mas).
