Sujeonggwa (Cinnamon & Ginger Punch)
This recipe is from the Chef Butler Korean box of the month.
Servings: 4
Ingredients
- ⅓ cup ginger , peeled and chopped
- 5 cinnamon sticks
- 2 tablespoons granulated (white) sugar
- 2 tablespoons dark brown sugar
- 5 cups water
- 12 pine nuts
Instructions
- Wash cinnamon sticks; break in half to allow fit in pot
- Peel ginger; chop into large pieces
- In a covered pot, add water, cinnamon sticks, ginger, white sugar, and brown sugar; bring to a boil, then simmer covered for 30 minutes
- Strain with a colander or coffee filter, to remove the cinnamon and ginger
- Serve mugs, garnishing each with 3 pine nuts