Amy’s Cinnamon Ginger Tea Cure

By Amy S. Choi

Spices are the solution.

Damn you, sniffles! We hate you. The only plus side to having you follow us around is to have a reason to drink Mash-Up co-founder Amy’s version of this Korean cinnamon ginger tea, traditionally known as sujeonggwa, all day long.

Amy’s Cinnamon Ginger Tea
Ingredients

1 peeled raw ginger root, a couple of knobs’ worth

2 sticks of cinnamon

2 liters water

5 whole black peppercorns

3 dried jujubes, available in Asian markets

1 dried persimmon, available in Asian markets

Directions

Put all ingredients into pot. Bring to a boil and then simmer for at least 30 minutes, preferably an hour, until everything is deeply fragrant and you get a nice reddish, caramel color. Serve in a mug with a spoonful of honey. Enjoy, and battle the snot monster within.

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