Cinnamon Tea Korea Recipes Recipe For Deviled

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.

SUDANESE CINNAMON TEA.

Steps:

• Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
• Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
• Serve with an additional bowl of sugar lumps for guests to add if they like. (You may also add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour).

CINNAMON TEA

Steps:

• Fill a large teapot with just-boiled water to warm it and set aside. Heat 600ml water in a pan with a cinnamon stick until boiling.
• Turn off the heat, add the assam tea leaves to the hot cinnamon water and leave to steep for 1-2 mins. Remove the cinnamon stick.
• Empty the teapot and strain the tea into it. Serve with honey to sweeten to taste.

CHILLED CINNAMON-GINGER TEA (SOOJONG GWA)

Steps:

• Pour the water into a large pot. Add the cinnamon and ginger and bring to a boil. Reduce the heat and simmer for about 30 minutes.
• Remove from the heat and carefully remove the cinnamon and ginger. Add the brown sugar and stir until completely dissolved. Let cool, then refrigerate for several hours (preferably overnight) until chilled.
• If you wish, sprinkle a few pine nuts in each cup before serving.