Prep 5 mins
Cook 20 mins
From koreanrecipes.org.If spicy is not your thing,don't boil it for that long.Just a little simmer to get it just the way you like it.Koreans eat very spicy food so I'm not surprised by boiling it for 25-30 minutes.Even though I love hot food,for me even the 15 minutes was too much.I suggest to taste it and turn off the heat when is suites your taste.
- fresh ginger, 80 g
- cinnamon, pieces- 20 g
- water, 8 cups
- 4 -5 pine nuts (Optional (just before you serve the tea)
- 1 teaspoon honey
- Clean the ginger well
- Rinse the cinnamon in cold water.
- Thin slice the ginger.
- Put the ginger, cinnamon, and water into a pot.
- Boil it on medium (or low) heat for about 25-30 minutes.
- Sieve the ginger and cinnamon. (Use a white straining cloth if you can, to catch the small dirt from the cinnamon).
- Serve it in a tea cup. (You can also add some pine nuts and honey).
This was a really great recipe, though I thought the ginger was a little too strong. I added the honey, but a little more than what was called for.
Turned out well with changes to time and proportions. I did this by guessing at proportions for my taste and simmering for way less time. I also used more organic unpasteurized (not the same as raw sadly it still is heated to filter I understand) honey but that is a preference of honey love anyway! Made for Veggie Swap 30 ~ January 2011.
I quartered the recipe and thought the amount of ginger was okay, but next time wouldn't cook it so long. I enjoyed the tea with a little more honey and really enjoyed the pine nuts! And I added a little more water at the end. Thanks for a yummy tea! Made for Australian Recipe Swap-Feb. 2010.