Cinnamon Tea (Korea)

"This recipe was found in the 2005 cookbook, The Best Recipes in the World. Preparation time does not include the time needed for the tea to chill."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
Ready In:
27mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • In a saucepan, combine cinnamon, water & sugar. Bring to a boil, then turn heat to low & simmer for 20 minutes, before setting aside to cool.
  • After tea has cooled, chill it in the refrigerator.
  • To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.

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Reviews

  1. I've never tried this before but I'm so glad I did because this is a great drink. I loved the cinnamon and the pin nuts on top. It was slightly spicy and sweet. So good!
     
  2. You have the best cookbooks. I really enjoyed this tea. I used a sugar substitute, to taste and I had to leave out the pine nuts since I cannot get them.
     
  3. Thank you, thank you! We spent three years in Korea and one of the things I really miss is the cinnamon tea. This recipe tastes exactly like it does in Korea. In Korea it's called soo jeong kwaw, and is served following dinner. It's usually served cold, but I love it hot too.
     
  4. We all enjoyed this , the only exception is that I added some extra sugar to this. We also thought the pine nuts were a nice touch. Made for PRMR tag.
     
  5. What a wonderful tea and the pin nuts are such a delightful addition. Made as written using Splenda, although DH did add more Splenda to his (DH likes things really really sweet). Will definitely be making this a again. Thanks for the post.
     
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