Homemade Ginger Wine with Ice

Ginger Wine – A Homemade, Heartwarming Toast to New Beginnings

Homemade Ginger Wine - Fresh, Spicy & Made Without Yeast 

"This easy homemade ginger wine recipe is made without yeast, infused with fresh ginger and chillies, and is a festive must-have for Christmas or New Year."

Let’s welcome the New Year with a cheer... and a clink!
A glass of my long-dreamt-of homemade Ginger Wine – warming, aromatic, and soul-hugging. 🍷✨

    As I write this, Essence of Life – Food completes its 3rd year and steps gracefully into its 4th (2019). And what better way to celebrate this milestone – and the new beginnings that come with January – than by finally ticking off a recipe I’d been meaning to make for years?

Yes, years.

A Recipe 10 Years in the Waiting...

    This Ginger Wine Recipe has lived quietly in my handwritten recipe book since 2009 – underlined, starred, and stubbornly marked “for next time.” Every now and then, I’d buy ginger specifically for it, only to back out at the last minute. Maybe it was the timing, maybe the laziness – who knows?

    But this year, with a few batches of Raisin Wine and Banana Wine already snug in my wine corner, I decided: enough waiting! I rolled up my sleeves and brought this spicy little number to life.

And it didn’t disappoint.

What Makes This Ginger Wine Special?

This isn’t your store-bought wine. It’s:

• Made without yeast (yes, natural fermentation!)
• Infused with the sharp heat of fresh ginger roots
• Balanced with dry red chillies for a warm zing
• Deepened by a touch of caramelised sugar – for that gorgeous hue and bittersweet body
• No raisins, no additives – just honest, old-fashioned flavours. 

   

  The first sip is like being wrapped in a spiced shawl – earthy, bold, and just sweet enough.  (Though I didn't sip any!!! 😅)

     

Let's look into the Cultural Significance of Ginger Wine

Ginger Wine in Indian Christian Communities

    Now here’s a sip of tradition that goes way beyond the bottle! Ginger wine isn’t just a cosy winter warmer or a Christmas classic across the world—it also holds a beautifully nostalgic spot in the hearts of many Indian Christian communities.  Especially among East Indian Catholics in Mumbai and Goan Catholics. These communities have a long tradition of making homemade wines like ginger wine for festive occasions such as Christmas and weddings.

A Festive Favourite in East Indian & Goan Homes

    Among the *East Indian Catholics of Mumbai and Goan Christians, homemade wines are not just recipes—they’re rituals. Come Christmas or a wedding, kitchens buzz with the making of ginger wine, toddy, and even khimad (a local brew you probably haven’t heard of unless you’ve been lucky enough to sit at one of those bustling festive tables).

    In East Indian homes, ginger wine is often lovingly simmered in earthen jars and later served in quaint little clay glasses called cheuvnies. Rustic, earthy, and utterly charming—just the way Christmas memories should be.

Kolkata’s Christmas Tradition

    Travel to Kolkata, and you’ll find another heart-warming tradition: homemade ginger wine, paired with rich fruit cake, gifted and shared as tokens of love during Christmas. It’s not just a treat—it’s a custom soaked in sweetness and sentiment.

Ginger Wine is More Than a Drink—It’s a Heritage

    From the mud pots of Mumbai to the colonial lanes of Kolkata, ginger wine has quietly fermented into something more than just a drink. It’s a symbol of togetherness, of heritage lovingly passed from one kitchen to another—one glass at a time.  And it stays as a meaningful part of Indian Christian culinary heritage and festive culture.

*Did You Know?  Despite the name, “East Indian” Catholics actually hail from Mumbai and surrounding areas in western India — the term was given by the Portuguese and British long ago to distinguish them from other Indian Christians. So, no, they’re not from Northeast India! Just a quirky historical label that stuck around.

New Year, New Cheers! 

    Let’s raise a toast to 2019 – to tradition, to homemade joys, and to this humble yet celebratory Ginger Wine. 🥂

Ginger Wine – The Recipe Overview

• Recipe Type: Homemade Wine
• Difficulty: Medium
• Yield: 1.5 bottles
• Author: SM, Essence of Life – Food

Time Estimate

• Prep Time: 30–45 mins
• Fermentation Time: 7–10 days

Old-School Ginger Wine – Traditional, Easy, Festive, Fiery & Full of Flavour

Close-up of Ginger Wine on Ice

Ingredients

• Ginger – 1 cup, fresh and peeled
• Sugar – 3 cups
• Dry Red Chillies – 10–12 (adjust to taste)
• Lemon Juice – juice of 2 lemons (or 2 teaspoons of citric acid)
• Water – 1.5 litres
• Caramelised Sugar – ½ cup (see below for detailed instruction)
  

Let's first see How to make Caramel Syrup for Ginger wine,

How to Caramelise Sugar for Ginger Wine

 

Homemade Caramel Syrup

Ingredients for Caramel

• Sugar – ½ cup
• Water – 1 tablespoon
• Warm water – ¼ cup (heated but not boiling)

Step-by-Step Method for Caramelizing

Combine Sugar and Water

•  In a heavy-bottomed pan, add ½ cup sugar and 1 tbsp water.

Melt Sugar

 Watch for Colour Change

Warm Water

Boil the Mixture 

• Return the pan to medium heat and boil gently for about 5 minutes.

Cool Down

• Turn off the heat and let the caramel cool before using.

Step-by-Step Method for Ginger Wine

Prep the Ginger

• Wash and peel the ginger thoroughly.
• Slice it roughly, then coarsely crush using a mixer grinder or mortar-pestle.

ProTip: Crushing helps extract more flavour. Don’t grind it too fine – we want flavour, not mush!

Simmer the Base Mixture

Note: Your kitchen will smell absolutely divine at this stage.
ProTip: Adjust chilli count based on their heat. Mine weren’t too spicy, so I used 12.

Cool & Transfer

ProTip: Avoid plastic or metal containers for fermentation. Ceramic and glass are your best mates here.

Add Lemon & Caramel

Note: Lemon adds zing and helps preserve. Citric acid is a great substitute if you're out of lemons.
ProTip: See below for how to make caramelised sugar easily at home.

Fermentation Time

Note: Stirring is crucial to keep fermentation active and healthy.
ProTip: In tropical weather, fermentation can happen faster – keep an eye and nose on it!

• After 7–10 days, strain the mixture using a fine muslin cloth or sieve.
• Discard the sediment and transfer the wine to sterilised glass bottles.
• Store in the refrigerator for longer shelf life.

ProTip: Always use clean, dry bottles. Moisture invites mould – and we don’t want that drama! Do we?

Serve & Enjoy

ProTip: Store the bottled Ginger Wine in the refrigerator for longer shelf life and to keep the flavours fresh.

Ginger Wine Storage Suggestions

• Once fermented and strained, store the Ginger Wine in clean, dry glass bottles.
• Refrigerate for best shelf life and flavour retention.
• If stored well, it stays good for up to 6 months or more.
• Avoid plastic bottles — the acidity of the wine doesn’t play well with them.

ProTip: Label your bottles with the date brewed – it’s handy for tracking the ageing process.

Serving Suggestions

• Chill and pour over a generous handful of ice cubes.
• Pair it with Christmas fruit cake, spiced biscuits, or just a relaxed evening.
• You can even use it as a base for cocktails – try my Dragon Cocktail with fresh orange juice!
• Add a slice of lemon or a curl of orange zest for an elegant touch.

ProTip: The wine matures in flavour over weeks. So, if you can wait (I know it’s hard), it gets even better!Ginger Wine, Demystified

FAQ - Ginger Wine, Demystified

Is this an alcoholic drink?

Can I skip the red chillies?

Why does wine turn cloudy? Is it spoiled?

What if I don’t have a Bharani or Earthen jar?

Can I make it without caramelised sugar?

 

Homemade Ginger Wine Recipe

A Sip of Time-Honoured Warmth

    There’s something timeless about a bottle of homemade Ginger Wine — bold, spicy, gently sweet, and laced with memories. It’s not just a festive drink; it’s a bottled legacy. Whether you make it for Christmas, Easter, or just because nostalgia knocks, this golden brew connects generations.

    So roll up your sleeves, let the aromas fill your kitchen, and taste the magic of slow brewing. And hey, once you master this, the world of home brews is yours to explore…

Recipes you might like:

• Fancy a Grape Wine just like grandma made?
• Or maybe Pineapple Wine that’s tropical and tangy.
• Banana Wine, Dates Wine, Apple Wine – all waiting for you.
• And don’t forget to shake up a Dragon Cocktail – my zesty ginger wine + orange mix for parties that slay.
• Craving a fizzy twist? Try my refreshing Ginger Ale made from the same ginger wine – it’s sparkle with soul!

    If you enjoyed this recipe, you’ll absolutely love my collection of classic homemade wines and beverages — each one with a story, a season, and a soul.

    Take a sip and let tradition swirl on your palate — brewed right from your kitchen! I'd absolutely love to hear what you think — drop your thoughts in the comments below! 🥂

Homemade Ginger Wine isn't just a drink—it's a toast to tradition. Let this be your new festive favourite. 🍷

CHRISTMAS/NEW YEAR EVE MENU

CHRISTMAS/NEW YEAR EVE MENU :

Cakes & Wine 

CAKES & WINE

FIRST COURSE :

Appetizers/Starters 

APPETIZERS/STARTERS

SECOND COURSE :

  IDIYAPPAM-MUTTON PAYA /BUTTER NAAN WITH CURRIES

INDIAN BREAD & CURRIES

THIRD COURSE :

  CHICKEN/MUTTON BIRIYANI WITH SIDE DISHES & RAITHAS

FLAVOURED RICE, SIDE DISHES & RAITHAS

    Serve the Third Course with a Choice of Flavoured Rice like Chicken/Mutton Biriyani and a Side dish to go along with it.  A Yogurt/Curd based Raitha will serve best along with Biriyani.

For more Recipes on Flavoured Rice, Click here...

Flavoured Rice :
CHICKEN BIRIYANI
MUTTON BIRIYANI


Side Dishes : 
FISH TAWA FRY
THANJAVUR MUTTON MUNDHIRI VARUVAL
PRAWN MASALA
QUAIL EGG ROAST

Raithas :

ONION RAITHA

CUCUMBER RAITHA

FOURTH COURSE :

 PLAIN RICE SERVED WITH RASAM/ CURD RICE/VERMICELLI

RICE, RASAM, CURD & PICKLE

     As the Fourth Course of Meal serve, steamed Par-boiled Rice/Basmati Rice with your choice of Rasam.  Orange Rasam is a refreshing twist added to the normal Rasam, which will surely rejuvenate the meal. To finish off the meal. serve cool & comforting Curd Rice/Thayir Sadham, alternatively can serve Thayir Semiya/Curd Vermicelli. Or simply serve a cup of Curd(Yogurt)/Buttermilk along with steamed rice. No Indian meal is complete without a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam. Rasam/Curd/Buttermilk is served to complete the meal and also helps in digestion.

For more Rasam Varieties, Click here...

STEAMED PARBOILED RICE

ORANGE RASAM

CURD RICE/THAYIR SADHAM

THAYIR SEMIYA/CURD VERMICELLI
AVAKKAI URUGAI 

                                    

FIFTH COURSE : 

 DESSERTS &DRINKS 

DESSERTS & DRINKS

 

A sweet note adds merry to your festive mood. Finish of the Menu with your choice of Dessert/Drink :

FRUIT SALAD WITH CUSTARD SAUCE 
COCONUT PUDDING - TEMBLEQUE 
VIRGIN PINA COLADA 
KULFI 
MANGO LASSI

For more recipes on DESSERTS, Click here...

     Whether you're planning a large gathering or just a small soirée, these Christmas/New Year's Eve Menu will be a hit at your party.  I have tried to round up the best Christmas/New Year Party Menu, especially from my collection. From Home-made Wine & traditional Fruit Cake, Appetizers to the Desserts - treat everyone's palate to the happiest with these special recipes. What's a celebration without GREAT FOOD!!!

Wishing you all a 

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

 

NATTU KOZHI KULAMBU

HOW TO COOK NATTU KOZHI KULAMBU

INGREDIENTS :

To Saute and Grind :

For Nattu Kozhi Kulambu:

To Garnish :

METHOD : 

To Saute and Grind :

• Heat Oil in a pan, Saute Shallots, Dry Red Chillies, Coriander Seeds on a very low flame.
• Saute until Onions turn translucent and the Spices turn fragrant.
• Add Cumin Seeds, Peppercorns and Curry Leaves to the above and fry for a while.
• Switch off the flame and the ingredients to cool down.
• Grind the above ingredients into a smooth paste and keep it aside.

For Nattu Kozhi Kulambu:

• Clean, Wash and cut Chicken into pieces.
• Heat Oil in a Pan/Earthen pot, splutter Fennel Seeds & Curry Leaves on a low flame.
• Immediately add Chicken Pieces and sear the meat until the colour changes.
• Add Ginger Garlic Paste, Green Chillies(Slit into two) to the above and saute until it turns aromatic.
• Add Turmeric Powder and give a quick stir.
• Pour in the Ground paste and mix well.
• Add Salt and cook until oil separates from the masala.
• Add some water & leave it on a low flame and cook until the Chicken Pieces turn soft and succulent.
• Pour in the Tamarind extract and boil it on a low flame until raw flavour goes.
• Cook the Nattu Kozhi Kulambu on a low flame until it reaches the desired consistency.
• Garnish  Nattu Kozhi Kulambu with finely chopped Coriander Leaves.
• Nattu Kozhi Kulambu goes well with Dosa, Idli, Kal Dosai, Uthappam,  Idiyappam, Appam etc.,
• This Curry goes well with both Roti & Rice.

NOTES :

• Can cook the same recipe with broiler chicken too.
• Nattu Kozhi/Free Range Chicken takes time to cook, adjust the time accordingly.
• Adjust the amount of spices to suit your taste preference.
• Slow cooking the Curry on a very low flame in an earthen pot yields an aromatic Nattu Kozhi Kulambu with perfectly cooked Chicken pieces.

COCONUT PUDDING - TEMBLEQUE

HOW TO MAKE COCONUT PUDDING - TEMBLEQUE

COCONUT PUDDING - TEMBLEQUE

INGREDIENTS :

METHOD :

• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
• Pour fresh Cream in a wide bowl and boil it on a low flame stirring continuously for few minutes.
• Add Sugar to the fresh cream and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Vanilla Extract/Pandan Essence to the above mixture and mix well.
• Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Pour in the thick Coconut Milk to the above mixture and mix well until well combined. 
• Switch on the flame and cook the Coconut Pudding on a low flame stirring continuously for few minutes. 
• Add freshly grated/sliced Coconut to the pudding and switch off the flame.
• Allow the Coconut Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Coconut Pudding for about 4-5 Hours or until you serve the dish.
• Serve the Coconut Pudding chilled.
• If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate. 

NOTES :

• I have used freshly extracted home-made thick Coconut Milk and fresh Cream in this recipe.
• Can substitute Fresh Cream with Coconut Cream for a dairy free Coconut Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/4 Cup of Sugar in the recipe, adjust to suit your taste preference.
• Pandan flavour in Coconut based desserts go hand in hand.
• Can use Vanilla Extract/Coconut Rum to flavour the dessert.
• Soft and tender Coconut Slices tastes great when garnished in this Coconut Pudding.
• Can also use the tender slices from Tender Coconut.
• Can also Serve the Coconut Pudding with Toasted Coconut Slices/freshly grated Coconut.

COCONUT PUDDING - TEMBLEQUE

TRIVIA - A QUICK NOTE:

How to make Toasted Coconut:

• Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like Coconut Pudding/Tembleque, Coconut Ice Cream, Cakes etc.,
• To toast shredded coconut, pre-heat an Electric Oven  400°F/200°C. 
• Spread the grated coconut evenly on the pan in a single layer.
• Toast, stirring occasionally until coconut turns golden brown and crisp for about 7-10 minutes. 

• The high-fat content in coconut can make the shredded pieces go from golden brown to black and charred, within minutes.
• Once the coconut turns into light golden brown in colour, remove the pan from the oven.
• Immediately transfer the toasted coconut from the hot pan to a flat plate.
• This will prevent the pan’s residual heat from over-cooking the coconut.
• Allow the toasted Coconut to cool down before storing it in airtight containers.
• Can use the toasted coconut as a garnish in Coconut Pudding, Coconut Ice Cream, Cookies, Cakes etc.,

HOW TO MAKE CLASSIC CHRISTMAS POUND CAKE - RICH FRUIT CAKE

INGREDIENTS :

• Spices like Cinnamon, Nutmeg, All Spice, Cloves etc., suits well for the purpose.
• I usually use Nutmeg and Cinnamon in my Christmas Fruit Cake Recipe
• Use any Nuts of your choice. ( I used Nuts like Cashewnuts, Walnuts & Blanched Almonds).
• Can soak finely chopped Nuts along with the dry fruits, but it tends to lose the crunchiness.
• It would be a good idea not to soak the Nuts.  
• Roast the Nuts and dust it up with the Flour used for baking the cake, just before adding it into the Cake Batter.

• Preheat the oven at 180 Degree Celsius for about 10 - 15 Minutes.
• Drain the soaked fruits & keep it aside. Retain the drained wine.
• Add 1-2 Tablespoons of All Purpose Flour over the soaked fruits and toss them up.
• Finely chop the Nuts, if using Almonds Blach the almonds, peel and then chop it.
• Toast the Nuts and keep it aside.
• Toss the Toasted Nuts with few teaspoons of flour and keep it aside.
• This avoids the Dry Fruits & Nuts sinking to the bottom of the cake while baking.
• Powder the Sugar and keep it aside.
• Powder the Spices along with few teaspoons of Sugar into a fine powder and keep it aside.
• Sift the Flour along with Baking Soda, Baking Powder and a pinch of Salt thrice.
• In a large bowl beat Butter until soft, add powdered sugar and beat until it's well combined and soft.
• Add Eggs one at a time into the butter mixture and beat well until soft and fluffy.
• Add Vanilla Essence, Jam, Caramel, Spice Powder and beat it well.
• Add the sifted flour in batches alternating it with the retained Wine/Liquor.
• Beat after each batch until the flour is well combined into the mix.
• Add soaked dry Fruits, Roasted Nuts along with some freshly grated Orange/Lemon zest to the cake batter.
• Grease the Cake Tins and dust them up with Flour.  Line the tins with Baking Paper.
• Pour the Cake Batter into the prepared tins and smoothen the tops.
• Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 mins to 1 hour or until the skewers come out clean.
• Let cool in the Cake Tin on a rack.
• Remove the Christmas Pound Cake from the pan carefully and peel off the baking paper.
• Cut into the desired shape and store the Christmas Fruit Cake in airtight containers.
• Classic Christmas Pound Cake/Rich Fruit Cake stays good for a week or two at room temperature.

For Longer Shelf Life :

• Soak a clean cheese cloth in the wine/brandy/rum and wrap it around the Christmas Fruit Cake.
• Wrap it in plastic wrap and refrigerate the Cake.  Can be refrigerated for up to 3 Months.
• Before serving remove them from the plastic wrap and drizzle some liqueur over it.

NOTES:

• Eggs and Butter should be at room temperature.
• Weigh the Eggs with the shell(before breaking it open).
• For 2 Cups of Flour, It equalled to 4 Eggs.
  
• I used Strawberry Jam for the purpose, can also use Orange Marmalade.
• Use a hearty amount of Lemon/Orange Zest for a refreshing Citrusy Note in the Christmas Fruit Cake.
• Can substitute White Sugar with Brown Sugar.
• If you feel 2 Cups of Sugar may yield a sweeter Fruit Cake. Adjust the amount of Sugar accordingly. 
• I have used 4 Cups of Fruits and Nuts in this Christmas Cake Recipe.
• A rich and good Fruit Cake would have ample of  Dry Fruits & Nuts( at least half the weight of the cake should be Dry Fruits & Nuts).
• Adjust the amount of Dry Fruit and Nuts according to the number of cakes you need to Bake.
• Use only 4-5 Tbspns of retained wine/liquor in the cake batter.  
• Use the remaining wine/liquor to brush over the top of the cake, if you are storing it for a long period of time.
• Adjust the baking time according to your oven settings.
• If you are baking a Light Fruit Cake with the same recipe, avoid adding caramel to the batter.