If you find sujeonggwa (cinnamon & ginger punch) too fiery, try the following recipe. The
beverage tastes milder as milk neutralizes the burning sensation.
Ingredients
Serves 1
1 teaspoon ground
cinnamon
1/4 teaspoon
grated ginger
2 1/2 tablespoons rice syrup (or 2 1/2 teaspoons sugar)
150ml milk
Directions
1. Place ground
cinnamon, grated ginger, rice syrup and milk in a saucepan. Take off the heat
(medium-low) before the liquid starts to boil.
2. Remove from
heat and use a coffee filter or a fine sieve to filter off ground cinnamon and
ginger bits.
3. Serve warm or cold.
