Description
After my first sip of this sweet traditional Korean cinnamon punch, I knew I’d be making it all the time. It’s so easy! Just 5 minutes of prep, and the rest is passive brew time.
Ingredients
- 2 cinnamon sticks
- 1 thumb size ginger, peeled and thinly sliced
- 7 cups water
- 1/2 cup brown sugar
- Pine nuts or dried jujubes (optional)
Instructions
1. Boil, then simmer. In a large pot, add the cinnamon sticks, ginger, and water, and bring to a boil. Lower the heat to a simmer, cover with a lid, and cook for 45 minutes.
2. Strain the tea. Place another large pot next to the boiling pot and drain the water, cinnamon sticks, and ginger through a strainer. Discard the cinnamon sticks and ginger.
3. Sweeten and serve. Add the sugar to the tea and stir until it has dissolved. Serve the tea warm or cold. Garnish with pine nuts or jujubes (optional).
Notes
Keep the tea in a jar or pitcher and refrigerate for up 1 week. Serve hot or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 16.2g
- Sodium: 16mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16.7g
- Fiber: 0g
- Protein: 0.1g
- Cholesterol: 0mg
