Korean Cinnamon Tea (Spiced Jujube Ginger Honey Brew)

Name: Korean Cinnamon Tea (Spiced Jujube Ginger Honey Brew)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: cinnamon sticks 25 g; fresh ginger 20 g; jujubes 6 piece; dark brown sugar 2 tbsp; honey 1 tbsp; water 1100 ml; pine nuts 1 tbsp

Cinnamon turns bitter when boiled too long, so bring 25 g wiped cinnamon sticks, 20 g sliced ginger, and 6 jujubes to a full boil in 1.1 L water with the lid on, then drop to the lowest heat for 20 minutes. Strain the tea, return it to the pot, and dissolve 2 tbsp dark brown sugar in it. Turn off the heat and let it cool slightly before mixing in 1 tbsp honey.

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Whole cinnamon bark simmered slowly on low heat gives a heavier cup than a quick steep, with a peppery warmth that stays behind the sweetness.

The jujubes are split in half before they go in, and as they soften they give the tea a little body.

Ingredients

servings

IngredientAmount

jujubes6 piece

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Instructions

6 steps

1

Thoroughly wipe 25g of cinnamon sticks with a damp paper towel to remove dust and slice 20g of peeled ginger into thin rounds to maximize extraction.
2

Place 1100ml of water, prepared cinnamon, ginger, and 6 jujubes in a pot, cover with a lid, and heat over high until reaching a full rolling boil.
3

Lower the heat to the minimum setting once boiling and simmer gently for 20 minutes until the spicy and sweet cinnamon aroma fills the entire house.
4

Strain the infused tea through a fine mesh sieve to remove the cinnamon and ginger solids, then transfer the dark brown liquid back into a clean pot.
5

Add 2tbsp of dark brown sugar and stir until dissolved, then turn off the heat and mix in 1tbsp of honey once the liquid has cooled slightly.
6

Serve warm or chilled in the refrigerator, and garnish with 1tbsp of pine nuts just before serving to provide a crunchy texture and a visual accent.