Cinnamon Tea Korea Recipe For Meatloaf
CINNAMON TEA (KOREA)
This recipe was found in the 2005 cookbook, The Best Recipes in the World. Preparation time does not include the time needed for the tea to chill.
Provided by Sydney Mike
Categories Beverages
Time 27m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, combine cinnamon, water & sugar. Bring to a boil, then turn heat to low & simmer for 20 minutes, before setting aside to cool.
- After tea has cooled, chill it in the refrigerator.
- To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.
KOREAN GINGER TEA
From koreanrecipes.org.If spicy is not your thing,don't boil it for that long.Just a little simmer to get it just the way you like it.Koreans eat very spicy food so I'm not surprised by boiling it for 25-30 minutes.Even though I love hot food,for me even the 15 minutes was too much.I suggest to taste it and turn off the heat when is suites your taste.
Provided by littlemafia
Categories Beverages
Time 25m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Clean the ginger well
- Rinse the cinnamon in cold water.
- Thin slice the ginger.
- Put the ginger, cinnamon, and water into a pot.
- Boil it on medium (or low) heat for about 25-30 minutes.
- Sieve the ginger and cinnamon. (Use a white straining cloth if you can, to catch the small dirt from the cinnamon).
- Serve it in a tea cup. (You can also add some pine nuts and honey).
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- Peel the ginger and cut into thin strips. Place the ginger and cinnamon sticks in a pot with the water and bring to a boil.
- Once boiling, cover and reduce the heat to a simmer. Continue to simmer for around 40 minutes. The cooking liquid will become a deep red-orange color.
- Strain the ginger and cinnamon from the tea and add the sugar. Stir it in so that it fully dissolves. Add the dried persimmon, allow to cool to just slightly warm before refrigerating overnight.
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