Amy’s Cinnamon Ginger Tea
Get cozy and feel better with Amy's version of of sujeonggwa, Korean ginger cinnamon tea.
- 1 peeled raw ginger root, a couple of knobs’ worth
- 2 cinnamon sticks
- 2 liters water
- 5 whole black peppercorns
- 3 dried jujubes, available in Asian markets
- 1 dried persimmon, available in Asian markets
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.