If asked, ''how do you take your tea?' i reply, "seriously, very seriously."  

If asked, ''how do you take your tea?' i reply, "seriously, very seriously."  

Flavored Korean Rice Wine (Makgulli)

by Tarani Kitchen September 11, 2018

Makgulli, which is another name for "farmer's liquor," is a centuries-old Korean unfiltered grain alcohol, which is brewed to about 6 or 8 percent alcohol by volume using rice as its primary sugar source. It has a distinctive milky-white appearance and a sweet-and-sour flavor profile.

Far from the farm, makgulli has found its place in sophisticated urban bars. Affordable and easy to drink (without the morning-after headache!), it provides a complex probiotic effect owing to the presence of lactic acid bacteria and yeast. For a more youthful and palatable take on the traditional flavors of the milky wine, drink masters have given makgulli its sweetest, brightest taste yet by infusing it with a range of fruit flavors from strawberry and pineapple to kiwi and pomegranate, and more.

For our version of flavored makgulli, we tried flavoring it with matcha and hojicha for a wine beautiful in both color and taste.

To make: 

1. Add your favorite tea powder to a bottle of store-bought makgulli, starting with 1 tsp of powder per 10 oz of makgulli. For a stronger taste and brighter color, just add more powder.

2. Combine together in a shaker or bottle, in the way you can make our coldbrew matcha.

For fruity flavors, we used fresh pomegranates for the pink makgulli and frozen mangoes for the yellow makgulli pictured above. To make, we pureed the fruits and mixed well with the makgulli in a shaker or blender. 




Tarani Kitchen
Tarani Kitchen

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