Negus

May 08, 2023May 8, 20230 2

How to make Negus, a traditional British beverage

by The Chefin Beverage

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

243

Sugar

15g

Fat

Negus is a warm, spiced beverage that originated in the United Kingdom in the 18th century. It was traditionally made with port wine, but over time other types of wine were added for additional depth of flavor. Negus is typically served warm, making it a popular choice during the colder months. This recipe includes a combination of wines and brandy, sweetened with sugar and spiced with nutmeg and lemon. It can be easily adapted to suit your tastes by adjusting the sweetness or spice level.

Instructions

1.	In a large pot, combine all three types of wine, brandy, water, lemon slices, nutmeg and sugar.
2.	Bring the mixture to a boil over high heat, then immediately lower the heat to a simmer.
3.	Let the mixture simmer for about 10 minutes, stirring occasionally until the sugar has completely dissolved.
4.	Strain the mixture through a fine mesh strainer into a heat-resistant pitcher. Discard the solids.
5.	Serve the Negus warm in heat-resistant glasses, garnished with additional lemon slices and nutmeg if desired.

PROS

Negus is a warm, comforting beverage that’s perfect for chilly evenings or holiday gatherings.

It’s easy to make with just a few ingredients and can be easily scaled up or down to suit your preferences.

CONS

Because Negus contains alcohol, it’s not suitable for those who don’t consume alcohol, including children and pregnant women.

It’s also relatively high in calories, so it should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While Negus isn’t necessarily healthy, it does contain some antioxidants and other beneficial compounds from the wine and lemon.
Moderate consumption of wine has been linked to a reduced risk of heart disease and other chronic conditions.

	2 ounces port wine
	1 ounce bordeaux wine ( Claret )
	1 ounce Burgundy wine
	1 teaspoon brandy
	2 ounces water
	1 lemon , thinly sliced in rings
	1/8 teaspoon nutmeg , freshly grated
	1 teaspoon sugar