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Chilled Ginger Cinnamon Tea, Refreshment, Korean Recipe, Korean Food Recipe
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CHILLED GINGER CINNAMON TEA

INGREDIENTS :

6 sticks of cinnamon, 18g ginger, 1/2 cup of muscovado, 1/4 cup of pine nuts, 3.78L water.

PREPARATION :

1. Peel, rinse and slice ginger.
2. Clean cinnamon sticks with damp kitchen paper.
3. Pour 1.89L water into a pot and pour the remaining water to another pot; Bring to the boil over a high heat heat; Turn to a low heat; Add the ginger to one pot and the cinnamon sticks to another pot; Bring to the boil over a high heat again; Turn to a low heat; Add 1/4 cup of muscovado to each pot; Stir over a low heat till dissolved; Cover the pots with their lids; Cook over a low heat for 30 minutes; Turn off the heat; Pour the ginger syrup and cinnamon syrup to a mixing bowl; Stir till cool; Transfer to a tight container and keep in the fridge for 24 hours.
4. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Turn off the heat.
5. Strain the ginger cinnamon tea through a sieve; Discard the ginger and cinnamon sticks; Arrange the ginger cinnamon tea from the step 3 in serving cups; Garnish with the pine nuts.