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Name of Event

Harvest Moon Festival China

Cuisine From

South Korea


Spicy cinnamon flavoured punch


Yield 20 (can be stored in a bottle in a fridge for a couple of days
Preparation time 5 mins
Cooking time 1 hour
Main Ingredient Cinnamon


  • 70g cinnamon sticks
  • 100g fresh ginger
  • 2 ½ cups sugar (I use raw sugar, however brown sugar is commonly used)
  • 22 cups water
  • Pine nuts (optional)
  • Dried chinese dates (optional)
  • Dried persimmon (optional)


  1. Clean and peel the ginger. Then thinly slice it. Put it into a large sauce pan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.
  2. Rinse the cinnamon sticks in cold water. Put them into a separate large sauce pan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.
  3. After 40 mins, get ready another large sauce pan (it should be large enough to hold the combined boiled water from step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).
  4. Add the sugar into the sauce pan (from step 3) and boil it for 10 to 20 mins further on high heat (or until the sugar dissolves completely).
  5. Cool down the punch for a couple of hours before you serve. (or you can express cool it in a sink by putting the plug in and filling it with cold water and lots of ice cubes and let the sauce pan sit in it for a half an hour or so.)
  6. When you think it’s cool enough, you can serve it and enjoy! (I garnished mine with pine nuts and dried chinese dates. Unfortunately I couldn’t find ANY dried persimmon here. If you are able to add the dried persimmon put them into the drink at least 1 hour before you drink it, so it softens and release the fruity flavour into the drink.)

This recipe has been provided  with the kind permission of My Korean Kitchen. Please visit the site for an outstanding selection of athentic Korean Recipes.