Su Jung Kwa (Rye-Spiked Cinnamon Tea)
Su jung kwa is a traditional Korean tea made from cinnamon, ginger, spices, sweet dried dates, and pine nuts that's commonly served as an after-dinner drink or dessert. Date jujubes, also known as red dates, Chinese dates, or Korean dates, are commonly used in Korean cuisine for their natural sweetness and purported medicinal properties. Both jujubes and dried persimmons can be found online and in most Korean and Chinese grocery stores. Cooking time does not include 2 hr steeping time. the yield is for the cocktail part of the recipe , the tea will make 4 -6
Ingredients
1 serv.- lb ginger, fresh peeled and cut into 1/2-inch pieces↗1⁄4 lb
- For the Su Jung Kwa Tea
- lb cinnamon stick↗1⁄4 lb
- dried dates (or jujubes)↗2
- cup sugar↗1⁄4 cup
- tablespoon pine nuts↗1⁄4 tablespoon
- For the Cocktail
- ounces rye whiskey↗1 1⁄2 ounces
- ounces su jung kwa tea↗3 ounces
- ounce lemon juice↗1⁄4 ounce
- dashes Angostura bitters↗2
- orange twist, for garnish (optional)
Step-by-step instructions
- 1
In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes.
- 2
Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
- 3
Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
- 4
Garnish with an orange twist, if you like.
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