I didn't actually get to try this on my trip, but apparently it is mostly sold steaming hot in the winter. I would prefer it cold which is how I have written the recipe, but by all means, make it hot for a great healthy tonic on a cold day.
The drink is normally served with red dates as a garnish and would you believe, pine nuts, which I didn't even know were used in Korean cuisine at all. We are serving this as part of our Honey Around the World cooking class for Australian Honey Month in May.
Cinnamon has been shown to potentially improve blood sugar control, lower inflammation levels, and boost brain function when consumed as part of a healthy diet.
Adding ginger to your diet can provide a range of benefits such as reducing inflammation, improving digestion, and aiding in weight loss. It also has antioxidant and anti-cancer properties. (So drink up)!
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The Ginger Half
- 40 Grams fresh ginger peeled and sliced thinly
- 400 Grams water
The Cinnamon Half
- 40 Grams cinnamon stick(s) whole
- 400 Grams water
- 200 Grams honey
- flat or sparkling water
This punch is made separately, then combined together. Apparently this is the authentic way to make it so that the flavours are clear and distinct when mixed. You tell us!
Place ginger and water into Thermomix bowl. Cook 4 min/90°C/reverse/speed soft. Simmer 30 min/60°C/reverse/speed soft. Remove and set aside.
Place cinnamon sticks and water into Thermomix bowl. Cook 4 min/90°C/reverse/speed soft. Simmer 30 min/60°C/reverse/speed soft.
Strain both and discard the solids. Pour both liquids into one Thermomix bowl and add honey. Combine 20 sec/speed 4.
Dilute with flat or sparkling water to taste and serve over ice.