Sujeonggwa (Korean cinnamon tea)
This east sweet and spicy tea is wonderfully warming, despite being served cold. A great end to a meal or just because.
Servings: 4 (or more)
- 1 oz fresh ginger 30g, giving around ¼ cup/ 27g thin strips once peeled
- 2 cinnamon sticks
- 4 cups water 900ml
- ½ cup sugar 90g, white or brown, as you prefer/have
- 2 dried persimmon (if available)
- 12 pine nuts to serve
Peel the ginger and cut into thin strips. Place the ginger and cinnamon sticks in a pot with the water and bring to a boil.
Once boiling, cover and reduce the heat to a simmer. Continue to simmer for around 40 minutes. The cooking liquid will become a deep red-orange color.
Strain the ginger and cinnamon from the tea and add the sugar. Stir it in so that it fully dissolves. Add the dried persimmon, allow to cool to just slightly warm before refrigerating overnight.
Serve cold, ideally in small bowls, with some of the soaked persimmon in each bowl (either leave one whole or, cut up which is easier to eat). Top with a couple pine nuts.
While this is typically served chilled, you could also serve it warm - just warm gently on the stove. I'd suggest removing the persimmon if you do this and just serve on the side.
This tea will keep well in the fridge for a couple of days. You can also freeze it - again I'd recommend without the persimmon in there.
The level of sugar in here is the typical amount, but to my less sweet tooth, I think it would be fine with a little less.
Calories: 186kcal | Carbohydrates: 44g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 183mg | Fiber: 4g | Sugar: 36g | Vitamin A: 1367IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg