Sujeonggwa (Korean Cinnamon Drink)

Sujeonggwa is a Korean cinnamon drink made with cinnamon, ginger, and brown sugar, known for its unique and delicious taste.

Course Drinks

Cuisine Korean

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword cinnamon ginger punch, cinnamon punch, holiday, holiday drinks, Korean cinnamon ginger punch, Korean drink, Korean punch, sujeonggwa

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 88

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
Strain the cinnamon water and ginger water through a fine strainer into a large pot to remove any debris. Add brown sugar (adjust the amount for your liking) and stir until it is completely dissolved. Allow the drink to cool and then chill it in the refrigerator to serve it cold.
Garnish the sujeonggwa with rolled jujube flower, pine nuts and dried persimmon when serving, if desired.
Notes:
For cinnamon punch ice: 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.
If using dried persimmon as a garnish: It is recommended to soak the persimmon in the punch for 30-60 minutes beforehand, depending on the dryness of the fruit, in order to soften it and making it more enjoyable to eat with a spoon.

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