Su Jung Kwa (Rye-Spiked Cinnamon Tea) Recipe

Name: Su Jung Kwa (Rye-Spiked Cinnamon Tea)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb ginger, fresh peeled and cut into 1/2-inch pieces; For the Su Jung Kwa Tea; 1/4 lb cinnamon stick; 2 dried dates (or jujubes); 1/4 cup sugar; 1/4 tablespoon pine nuts; For the Cocktail; 1 1/2 ounces rye whiskey; 3 ounces su jung kwa tea; 1/4 ounce lemon juice; 2 dashes Angostura bitters; orange twist, for garnish (optional)

Servings: persons

1/4 lb ginger, fresh peeled and cut into 1/2-inch pieces
For the Su Jung Kwa Tea
1/4 lb cinnamon stick
2 dried dates (or jujubes)
1/4 cup sugar
1/4 tablespoon pine nuts
For the Cocktail
1 1/2 ounces rye whiskey
3 ounces su jung kwa tea
1/4 ounce lemon juice
2 dashes Angostura bitters
orange twist, for garnish (optional)

1
Make the tea:
2
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.
3
Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
4
Make the cocktail:
5
Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
6
Garnish with an orange twist, if you like.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 lb ginger, fresh peeled and cut into 1/2-inch pieces, For the Su Jung Kwa Tea, 1/4 lb cinnamon stick, 2 dried dates (or jujubes), and more.

Yes, Su Jung Kwa (Rye-Spiked Cinnamon Tea) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Su Jung Kwa (Rye-Spiked Cinnamon Tea)

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