Chilled Cinnamon Ginger Tea Soojong Gwa Recipes

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CHILLED CINNAMON-GINGER TEA (SOOJONG GWA)



Chilled Cinnamon-Ginger Tea (Soojong Gwa) image

Provided by Cecilia Hae-Jin Lee

Categories     Non-Alcoholic     Ginger     Picnic     Vegetarian     Backyard BBQ     Lunar New Year     Spice     Chill     Healthy     Vegan     Cinnamon     Party     Boil     Drink

Yield Makes 15 to 20 servings

Number Of Ingredients 5

1 gallon water
3 sticks cinnamon
One 2- to 3-inch piece ginger, sliced
1/4 cup (packed) brown sugar
Pine nuts for garnish (optional)

Steps:

  • Pour the water into a large pot. Add the cinnamon and ginger and bring to a boil. Reduce the heat and simmer for about 30 minutes.
  • Remove from the heat and carefully remove the cinnamon and ginger. Add the brown sugar and stir until completely dissolved. Let cool, then refrigerate for several hours (preferably overnight) until chilled.
  • If you wish, sprinkle a few pine nuts in each cup before serving.

SU JUNG KWA (RYE-SPIKED CINNAMON TEA)



Su Jung Kwa (Rye-Spiked Cinnamon Tea) image

Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that's commonly served as an after-dinner drink or dessert. Date jujubes, also known as red dates, Chinese dates, or Korean dates, are commonly used in Korean cuisine for their natural sweetness and purported medicinal properties. Both jujubes and dried persimmons can be found online and in most Korean and Chinese grocery stores. Cooking time does not include 2 hr steeping time. the yield is for the cocktail part of the recipe , the tea will make 4 -6

Provided by momaphet

Categories     Beverages

Time 32m

Yield 1 serving(s)

Number Of Ingredients 10

1/4 lb ginger, fresh peeled and cut into 1/2-inch pieces
1/4 lb cinnamon stick
2 dried dates (or jujubes)
1/4 cup sugar
1/4 tablespoon pine nuts
1 1/2 ounces rye whiskey
3 ounces su jung kwa tea
1/4 ounce lemon juice
2 dashes Angostura bitters
orange twist, for garnish (optional)

Steps:

  • Make the tea:.
  • In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes.
  • Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
  • Make the cocktail:.
  • Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
  • Garnish with an orange twist, if you like.

Nutrition Facts : Calories 734.6, Fat 6.3, SaturatedFat 3.1, Sodium 34.1, Carbohydrate 143, Fiber 17.2, Sugar 63, Protein 10.8

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