Sujeonggwa (Korean Cinnamon Drink)

Sujeonggwa, also called Korean cinnamon punch, is a traditional dessert drink. It’s made with cinnamon, ginger, and brown sugar for a unique taste. This refreshing punch is known for its sweet and spicy flavor.

Popular Korean cinnamon drink, sujeonggwa, is a versatile beverage that can be enjoyed both as a cold punch and a hot tea. This drink is made from cinnamon, ginger, and brown sugar, and it has a sweet and spicy flavor that is perfect for any occasion.

The cinnamon provides a warm, aromatic sweetness, while the ginger adds a slightly spicy and pungent kick. This combination results in a comforting and invigorating taste.

Typically served cold, sujeonggwa is a refreshing choice popular both as a dessert and a palate cleanser. This exquisite Korean drink is often enjoyed after meals at Korean BBQ restaurants and serves as a delightful, festive beverage for holiday gatherings.

Try barley tea (boricha) as a soothing Korean hot beverage you can enjoy daily. It offers a mild roasted barley flavor that’s easy for anyone to savor.

How to Make Sujeonggwa

Step 1. Simmer

Prepare two pots that can hold at least 6 cups of liquid. In one pot, add cinnamon sticks, and in the other, add sliced ginger. Pour 6 cups of water into each pot, bring to a boil, cover with a lid, and simmer over low heat for 30 minutes

Step 2. Strain and Sweeten

Strain the cinnamon water and ginger water through a fine strainer into a large pot to remove any debris. Add brown sugar and stir to dissolve completely. Allow the drink to cool and then chill it in the refrigerator to serve it cold.

Garnish the sujeonggwa with rolled jujube flower and pine nuts when serving, if desired.

Garnishing Sujeonggwa (Optional)

1. Cinnamon ice

For a more enjoyable cold punch experience, add the ice to the punch to keep it cold and refreshing. And making the ice with the cinnamon punch is perfect match.

• Freeze a portion of sujeonggwa in a zip bag for at least 2-3 hours, then break up the ice into small chunks using a meat hammer or rolling pin. Add the ice to the punch to keep it cold and refreshing.

2. Dried jujube and pine nuts

Dried jujube and pine nut are popular garnish for Korean cinnamon punch adding both flavor and texture to the drink.

• If using dried persimmon, remove the stem from the fruit, flatten it with your hand, and soak it in the punch for 30-60 minutes beforehand (depending on the dryness of the fruit) to rehydrate and soften it, making it more enjoyable to eat with a spoon.

Two Ways to Enjoy Sujeonggwa

1. Cold Cinnamon punch

Serving sujeonggwa as a cold punch is a popular option, and it is often prepared with ice and garnished with dried persimmon, pine nuts, and jujubes.

This refreshing beverage is perfect for hot summer days or as a dessert drink following a Korean meal. The sweet and spicy notes of cinnamon and ginger complement each other well, making it a favorite choice for those seeking a light dessert with distinctive flavor.

2. Hot Cinnamon tea

On the other hand, when served as a hot tea, Korean cinnamon tea can be a comforting and warming beverage during cold weather or when one is feeling under the weather.

To prepare the drink as a hot tea, heat it along with other ingredients like honey or lemon to enhance its flavor and benefits.

My Best Tips and Advice

1. Boiling cinnamon and ginger separately in order to fully appreciate the individual qualities of each spice. When boiled together, their flavors may become diluted or muddled, resulting in a less pronounced taste and a loss of their medicinal properties.
2. You can adjust the amount of brown sugar according to the level of sweetness you desire.
   • For this recipe, I used 1-1/2 cups of brown sugar which provided enough sweetness for my liking.
3. For a more enjoyable cold punch experience, add the ice to the punch to keep it cold and refreshing.
   • Freeze a portion of cinnamon ginger drink in a zip bag for at least 2-3 hours, then break up the ice into small chunks using a meat hammer or rolling pin.
4. While dried persimmon is not an essential ingredient, it makes a beautiful garnish when you serve them as a dessert.
   • If using dried persimmon, I recommend to soak it in the punch for 30-60 minutes beforehand, depending on the dryness of the fruit, in order to soften it and make it more enjoyable to eat with a spoon.
   • You can find dried persimmon in Korean or other Asian markets during late fall and winter. If they are frozen, simply thaw them at room temperature before using.

Storage Suggestion

To store Korean cinnamon drink, cool the drink to room temperature and transfer it to an airtight container. You can keep it in the refrigerator for up to 2 weeks.

If the punch contains garnishes of dried fruits and nuts, remove them before storing and add fresh ones when serving. The cinnamon and ginger may settle at the bottom over time, so be sure to stir the punch well before serving.