Romantic, spicy tea with charm…
As my best friend prepares herself for teaching in South Korea, she introduced me to Sujeonggwa, a Korean tea made with cinnamon bark and fresh ginger. The version we made slaps you with sweet spice and burns going down like a shot of Jack Daniel’s. In other words, f*cking delicious! Minimum steeping time depends on how quickly the water reduces by half.
Sujeonggwa (Korean Cinnamon Tea)
- 8 Cups (1900ml) Water
- 12 Cinnamon Sticks
- 6-8 Inches Fresh Ginger
- 3 Tablespoons (45g) Molasses
- Honey or Sugar to taste
Roughly cut the fresh ginger into 1 inch to half inch sized pieces.
In a large pot, bring water to a boil. Add the ginger pieces and cinnamon sticks and bring down the heat to a very low simmer. Steep ginger and cinnamon for 1 hour or until liquid has reduced by half. This could take more hours.
Take tea off the heat and let cool for 5 minutes. Add molasses and sugar and/or honey to taste and stir until fully dissolved.
Drink tea warm or chilled.
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Can this be made in a Crock-Pot for a large crowd?
Thanks for stopping by! You certainly can make it in a Crock-Pot; just set it to a temperature where it doesn’t come to a vigorous boil, and keep the lid only partially on so that the tea can reduce by half.