Brazilian Quentão Recipe

I wasn’t exactly in a cozy room when I tried the Brazilian Quentão Recipe, a spiced tea made with chachaça, but I quickly immersed myself in the excitement of this rich drink while sitting in a snack bar in Teresópolis, a mountain town about one-hour away from Rio de Janeiro.

Teresópolis allows us, Cariocas (people born in Rio), a fake-winter excuse to wear warm sweatshirts and boots, while sitting by the fireplace with a coffee cup, as the local weather is at least some 20 degrees Fahrenheit cooler than Rio itself.


Photo by Ricardo De Mattos


In Portuguese the word quente means hot and the superlative quentão means super-hot. By tradition, the tea is prepared with flavorful spices such as cinnamon stick, lemongrass, ginger, cloves, star anis, and some sugar, and finished with cachaça.

Brazilian Quentao Ingredients
Sugar, ginger, lemongrass, cinnamon, lime, star anise and cloves.


Quentão is known to Cariocas as the typical drink from Minas Gerais. I was happy to try it from the hands of an expert, Mr. Ernani Antonio de Oliveira, who learned to make quentão in Minas and has been offering it for years at his restaurant Caldo da Piranha in Teresópolis.

Caldo da Piranha
Mr. Ernani Antonio de Oliveira


“Quentão combina com o clima de Teresópolis”(Quentão goes with the climate of Teresópolis), said Mr. Oliveria.

The appeal for Quentão in cold weather may just be simple thermodynamics: weather a bubbling stew or a hot tea, it generates heat, never a bad thing in winter. Or perhaps, its power lies in its own recipe. If Quentão promotes cozy feelings in the mild winters of Teresopolis, imagine what fantasies it would promote during a snowstorm in the American north-east? Its warmth, balanced by a lingering peppery sweetness surely promises happy endings­­ – or at least, to ease the winter blues. This recipe is inspired by Mr. Ernani Antonio de Oliveira.


Brazilian Quentão Recipe

Serves 8


1 L (4 cups) water

1 large piece of fresh ginger (about ¼ lb), peeled and roughly chopped

2 limes cut into 4 pieces

3 to 4 cinnamon sticks

1 lemongrass, roughly chopped

6 cloves

3 star-anise

1 cup sugar

I bottle (750 ml, or about 3 cups) cachaça


Place all the ingredients except the cachaça in a large sauce-pan and bring to a boil over high heat. Once it reaches a boil turn off the heat and cover the pan with a tight lid. Let it steep for 20 minutes. Add the cachaça, mix well, and strain the liquid. Serve hot. Keep the left over in a plastic container in the fridge and re-heat before serving.


I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article, please send an e-mail.

You can find more about my work on Chef;

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media

Instagram @LeticiaMoreinosSchwartz,

Twitter @ChefLeticia


Linked In

See you next time,



You might also enjoy

For the Love and Joy of Healthy Food

Scroll to Top
Scroll to Top

Subscribe To Chef Leticia’s Newsletter

Get the Love and Joy of Healthy Food with Recipes Delivered to Your Inbox