Serves 6
45 min
Apple Sujeonggwa (Korean Cinnamon-Ginger Punch)
Recipe GLPR0fd3179d6c4f7c
A traditional Korean beverage infused with warm cinnamon, fresh ginger, and aromatic spices. Dried apple chips and pine nuts add natural sweetness and texture to this comforting, caffeine-free punch that can be served hot or chilled.
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Ingredients
5 cinnamon sticks
6 cups water
7 ounces dark brown sugar
8 whole cloves
2 star anise pods
6 ounces fresh ginger, peeled and thinly sliced
3 ounces dried apple chips
3 tablespoons pine nuts
Directions
Pour the 6 cups of water into a large pot and bring to a boil over medium-high heat.
Once boiling, add the cinnamon sticks, cloves, and star anise pods to the pot.
Add the sliced fresh ginger to the spice-infused water.
Stir in the dark brown sugar until fully dissolved.
Reduce heat to medium-low and simmer for 20 minutes to allow the spices and ginger to fully infuse the liquid.
Add the dried apple chips to the pot and continue simmering for an additional 10–15 minutes until the apples soften slightly and flavor the punch.
Strain the punch through a fine-mesh sieve or cheesecloth into a serving pitcher, discarding the solids.
Pour the punch into serving cups and garnish each with a pinch of pine nuts.
Serve hot, or allow to cool to room temperature and refrigerate for up to 3 days for a chilled version.
