I was having a hard time finding the right English name for this beautiful Korean drink.
The name in Korean is Bae-daechu-gyepy-sanggang-ggool cha (배 대추 계피 생강 꿀차). Yes, it is a long name but shorter than the famous “Tikki Tikki Tembo-no Sa Rembo-chari Bari Ruchi-pip Peri Pembo”.
It basically says what’s in it. It has Korean pear, Korean dried Jujube (a type of date), cinnamon, ginger, and honey. Most people call it “daechu cha” since the dried jujube is the most important ingredient.
I typed “Harvest Punch” as the recipe title. Then I realized that this drink doesn’t have much connection with ‘Harvest’ theme. But it serves more than just punch drinks do.
Let me tell you about this incredible hot drink.
If you or your loved one is suffering with mean cold/flu and complaining for sore throat and coughing, try this drink.
It is not a cure (nothing can cure the cold/flu as you know) but it will help ease your discomfort with ingredients from the mother nature. It is 100% natural. No alcohol, no caffeine, no chemicals, no high fructose corn syrup, no gluten…
This is Korean remedy for cold. The dried jujubes are one of the most incredible thing to fight with cold. It contains 20 times the amount of vitamin C as citrus fruits. The vitamin and mineral content of the fruit helps to soothe the stomach, ease sore throats, suppress the appetite, support cardiovascular health, enhance metabolism and cleanse the blood vessels.
Not only this drink is good as hot remedy for cold, but it will make a great cold punch as well. Perfect for festive gathering. After you simmer all the ingredients, sweeten with sugar/honey and chill. Then pour ginger ale to mix and garnish with pine nuts. Superb fall punch ready in snap.
It is super easy to make and tastes just like fall season.
You will need; ginger, dried jujubes, cinnamon sticks, and Asian pear.
You can find dried jujubes in most Korean stores around this time of the year.
Quarter the pear and remove the seeds.
Slice ginger thinly. I don’t bother to peel the ginger since I cleaned it well.
Slice each jujube in 3 sections. The center piece will have the seed.
If you are not the slicing type cook, you can skip this slicing and use them as a whole.
Put everything in a pot with water and add the cinnamon sticks. Bring it to boil first, then reduce the heat to low and simmer for at least 1 hour, covered.
You will get this gorgeous amber colored liquid. Strain the juice and discard everything else. Sweeten with honey when you serve as a tea.
As for a cold punch, sweeten with honey or sugar first, then chill in the fridge until ready to use. Mix with ginger ale and sprinkle a little bit of pine nuts. Now you have a gorgeous and classy fall punch ready to serve.
Can I share with you something great that happened to me?
This is Singapore food & travel magazine November issue. I am so proud to tell you that some of my easy Korean recipes are introduced in this month’s issue. Hefty 4 pages! …with a brief author introduction.
My kids think I’m famous… I don’t think the fame is my thing in life but I certainly enjoy seeing my hard works gloriously shown on a published form of paper. Better keep this issue in my safe box…, so that my posterity throughout the generations can see. LOL!
Love,
Ingredients
- 25 pieces dried jujubes, sliced
- 1 large Asian pear, quartered and seeded
- 3" piece ginger, thinly sliced
- 2-3 cinnamon sticks
- 3 quart (2.8 liter) water
- good honey or/and sugar to sweeten
- 1.5 liter ginger ale, to make cold punch, optional
- 2 tablespoon pine nuts for garnish
Directions
- In a large pot combine jujube, pear, ginger, cinnamon sticks, and water. Cover the pot with a lid and bring to boil, reduce the heat to low and simmer for 1 hour or a little longer.
- Strain the juice to reserve and discard the everything else.
- Sweeten with honey when you serve as a tea.
- To make punch, sweeten the juice with sugar or/and honey, chill in the fridge until cold. Before you serve, pour ginger ale and mix.
- Sprinkle pine nuts to garnish.
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