The Quentão is a wintertime classic in Brazil. Ladled from large pots during Festa Junina, it's hot and strong and will keep you dancing through the winter months.

Makes 4 servings. In a medium saucepan combine sugar, cinnamon, cloves, ginger, orange peel, and lime peel over medium heat. Stir with a fork as sugar melts. Once the caramel reaches a medium amber color, remove from heat and add 8oz of water, followed by 8oz of Nossa. The mixture will bubble and the sugar will crystallize. Return to medium low heat and add apple cubes. Keep below a simmer for 20 minutes. Ladle into 6oz glasses and serve hot.