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A spiced Korean cinnamon and ginger punch served hot or iced—festive, aromatic, and comforting.
70 g cinnamon sticks
100 g fresh ginger, sliced
2½ cups sugar (raw or brown)
4.5 L water
Optional garnishes: pine nuts, dried jujube, dried persimmon
1. Simmer ginger in 2.75 L water for 40 min.
2. Simmer cinnamon sticks in 2.75 L water for 40 min.
3. Combine infusions, strain out solids.
4. Add sugar; simmer 10‑20 min till dissolved.
5. Cool completely; chill or lightly freeze.
6. Serve iced with optional garnishes.
Use raw sugar for lighter color or brown sugar for deeper hue.
Optional garnishes enhance flavor—soak dried persimmon 1 hr before serving.
Crush light ice for slushy texture when serving cold.
Find it online: https://www.peakfitrecipes.com/korean-cinnamon-punch-sujeonggwa/