Cinnamon Tea Korea Recipes Recipe Cards Recipe For Zucchini

CINNAMON TEA (KOREA)

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.

KUWAITI CINNAMON-ORANGE ICED TEA

Steps:

• Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet.
• Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger.
• Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously.

KOREAN GINGER TEA

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).