Kaynar is a hot drink prepared in the Black Sea region for winter evenings and postpartum guests. Cinnamon, cloves, and ginger are simmered for a long time, then walnuts and hazelnuts are added to each glass. The nuts soften in the drink and are eaten with a spoon. It shares a tradition with postpartum sweet drinks, but unlike those clear, chilled drinks, kaynar is cloudy, hot, and hearty.
Put the water, cinnamon, cloves, and ginger in a pot and bring to a boil. Simmer over low heat with the lid slightly ajar for 25 minutes, until the liquid turns reddish brown and reduces slightly.
Add the sugar and stir until dissolved. Boil for 2 more minutes, then remove from the heat. Strain through a cheesecloth-lined sieve to remove the spices.
Add a 5 ml measure of walnuts and hazelnuts each to every glass. Pour the hot drink over them, wait 2 minutes, and serve; the nuts will begin to soften during this time.
Sugar makes up about 13% of the drink’s weight. If you want it sweeter, add sugar to each glass rather than increasing it in the pot. Do not simmer the nuts in the pot; add them to the glasses and pour the drink over them, or they will break down, cloud the drink, and release their oils. Refrigerate leftover kaynar for up to 3 days; add fresh nuts when reheating. Allergy note: This contains tree nuts. Check product labels for other allergens in packaged ingredients.
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