Korean Cinnamon Tea


This cinnamon and ginger tea, served cold, is possibly the perfect transition drink for September. The heady aroma of cinnamon goes well with the shortening of days and yellowing of leaves, but the crisp icy taste is still refreshing when the temperatures climb back up.

  • 8 cups water
  • 1 teaspoon grated ginger
  • 1/2 cup rock sugar
  • 3 sticks cinnamon
  • Pine nuts for garnish
  1. In a medium-sized pot, bring the water to a boil. Add the ginger and cinnamon and simmer for 15 minutes. Remove from the heat and add the rock sugar; stir until fully dissolved. Let cool, and then transfer to the refrigerator to chill for at least 2 hours.
  2. When ready to serve, divide the cinnamon tea into individual cups and garnish with pine nuts.

Korean Cinnamon Tea :: Cam Location