Korean Cinnamon Tea (Spiced Jujube Ginger Honey Brew)
A warming winter tea simmered with whole cinnamon sticks, fresh ginger, and jujubes, finished with honey and floating pine nuts. Simmering over low heat for at least twenty-five minutes allows the bold, sweet-spicy aroma of cinnamon to fully infuse the liquid. The ginger contributes a sharp, warming bite that lingers after each sip. Six jujubes are cooked alongside the spices, their flesh gradually breaking down and lending the broth a gentle fruitiness and slight body. Dark brown sugar and honey build a layered sweetness, and a few pine nuts floated on the surface before serving release their oily richness to complement the cinnamon.
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Instructions
- 1
Wipe cinnamon clean and slice the ginger.
- 2
Combine water, cinnamon, ginger, and jujubes in a pot and bring to a boil.
- 3
Lower heat and simmer for 20 minutes.
- 4
Strain out solids and return the liquid to the pot.
- 5
Dissolve dark sugar, then turn off heat and stir in honey.
- 6
Serve warm or chilled, topped with pine nuts.
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