Although this is a chilled beverage, it is traditionally enjoyed in the winter. The "fire" of the cinnamon and ginger is supposed to warm you up, while the coolness of the beverage balances the heat. Not being much of a traditionalist, I like to make it during the summer and keep pitchers of it available as an alternative to iced tea.

　　

Ingredients

Makes 15 to 20 servings

　　1 gallon water

　　3 sticks cinnamon

　　One 2- to 3-inch piece ginger, sliced

　　1/4 cup (packed) brown sugar

　　Pine nuts for garnish (optional)

　　

Step 1

Pour the water into a large pot. Add the cinnamon and ginger and bring to a boil. Reduce the heat and simmer for about 30 minutes.

　　

Step 2

Remove from the heat and carefully remove the cinnamon and ginger. Add the brown sugar and stir until completely dissolved. Let cool, then refrigerate for several hours (preferably overnight) until chilled.

　　

Step 3

If you wish, sprinkle a few pine nuts in each cup before serving.

　　From Quick & Easy Korean Cooking by Cecilia Hae-Jin Lee. Text copyright © 2009 by Cecilia Hae-Jin Lee. Photographs copyright © 2009 by Julie Toy. Published by Chronicle Books.