Korean Apple Tea with Ginger and Cinnamon arrives like a quiet invitation: bright apple, warming ginger, and a whisper of cinnamon simmered into a clear, fragrant infusion. This refined take emphasizes pure ingredients and slow extraction to produce a tea that smells of baked orchard fruit and finishes with a clean, spicy warmth. Pair it with a savory course—perhaps a bold entrée such as Pepper Steak with Macaroni and Cheese—or sip it on its own as a contemplative moment.
Why Make This Recipe
- Effortless Yet Elegant: Simple steps create a layered, aromatic brew without fuss.
- Minimal Ingredients: Fresh apple, ginger, cinnamon, and a touch of sweetener highlight quality.
- Impressive Flavor: Gentle simmering lifts pure apple brightness and ginger’s lively bite into a nuanced finish.
This version elevates ordinary apple tea by focusing on technique: light caramelization, tempered simmering, and precise balancing of sweetness and acidity. The result is transparent in color but complex on the palate.
Ingredients
Base
- 4 cups water (filtered)
- 2 medium apples, thinly sliced (keep skins on for color and aroma)
Spices & Sweetener
- 1 tbsp fresh ginger, thinly sliced or lightly crushed (about a 1-inch knob)
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 2–3 tbsp honey or to taste (room-temperature honey for easy dissolving)
Optional Enhancements / Topping
- 1–2 dried jujubes or 2 slices lemon (for bright acidity)
- Thin apple slices and a cinnamon stick, for garnish
Precision notes: use crisp, firm apples (Honeycrisp or Fuji), slice evenly for uniform infusion, and measure honey by taste.
How to Make Korean Apple Tea with Ginger and Cinnamon:
- Prepare the ingredients: rinse apples, core and slice thinly; bruise the ginger with the flat of a knife to release oils.
Mini-tip: thin, even apple slices release flavor quickly and look refined in the cup. - Warm the pot: bring 4 cups of water to a gentle simmer in a small saucepan over medium heat. The surface should ripple, not boil aggressively.
- Add apples, ginger, and cinnamon to the simmering water. Reduce heat to low and let the mixture steep gently for 12–15 minutes. You want a clear, golden liquid and softened apple flesh, not a cloudy boil.
Kitchen tip: simmering softly extracts volatile aromatics without bitterness; watch for tiny bubbles at the edge. - Sweeten: remove from heat. Stir in honey to taste while the liquid is warm so it dissolves completely. Taste and adjust—add a squeeze of lemon if the sweetness needs balance.
- Strain: use a fine-mesh sieve to pour the tea into a teapot or heatproof pitcher. Press gently on the solids to capture concentrated flavor, then discard solids. The tea should be translucent with a warm amber hue.
Mini-tip: reserve a few thin apple slices for garnish; they add visual elegance and a hint of texture. - Serve hot in pre-warmed cups or allow to cool briefly for a warm-room-temperature sip. For a festive touch, reheat gently — do not boil — to preserve delicate aromatics.
How to Serve Korean Apple Tea with Ginger and Cinnamon:
Present the tea in a clear glass teapot or warm porcelain cups to showcase its amber clarity. Float a thin apple slice and a small cinnamon stick atop each cup; place a small spoon of honey and a lemon wedge on the side for guests to adjust sweetness and acidity. For a composed pairing, serve alongside delicate bites such as steamed dumplings or a light poultry dish like Chicken Breast with Zucchini and Squash to contrast the tea’s sweetness with savory texture.
How to Store Korean Apple Tea with Ginger and Cinnamon:
Cool the tea to room temperature within an hour, then refrigerate in an airtight glass container for up to 48 hours. To preserve clarity and aroma, strain before storing and keep the honey separate if you prefer a crisper finish on reheating. Reheat gently over low heat until warm—avoid boiling, which flattens the ginger and cinnamon brightness. If served chilled, pour over ice and garnish just before serving to maintain texture.
Tips to Make Korean Apple Tea with Ginger and Cinnamon:
- Use firm, aromatic apples (Fuji or Honeycrisp) for crisp aroma and natural sweetness.
- Bruise the ginger instead of finely grating it for a cleaner, less fibrous infusion.
- Steep gently and avoid boiling to prevent bitterness from the ginger.
- Adjust sweetness after straining to maintain control over the final balance.
- For a clearer cup, strain twice through a fine mesh.
Variation (if any):
- Jujube Variation: Add 3–4 dried jujubes with the apples for a traditional Korean accent and a deeper sweetness.
- Green Tea Fusion: Steep a teabag of mild green tea for 1–2 minutes in the strained hot apple tea for a layered herbal note.
- Sparkling Serve: Chill the tea, then top with cold sparkling water and a lemon twist for a refreshing, elegant spritz.
FAQs
Can I use apple juice instead of fresh apples?
Fresh apples give aroma and texture that juice cannot replicate. Apple juice will produce a sweeter, less nuanced brew; if using juice, dilute with water and reduce added sweetener.
How long will the tea keep its flavor in the refrigerator?
Best within 48 hours. Aromatics like ginger and cinnamon begin to fade after two days; refrigerate promptly in a sealed glass container.
Is this safe for children or pregnant people?
Yes, in moderation. Use mild amounts of ginger and avoid excessive cinnamon if advised by a healthcare provider. When in doubt, consult a medical professional.
Can I make this caffeine-free iced tea in advance?
Yes—make, chill, and store as directed. Add ice and garnish just before serving to preserve clarity and texture.
Conclusion
Korean Apple Tea with Ginger and Cinnamon celebrates restraint and clarity: a simple ingredient list, thoughtful technique, and a focus on aroma and balance yield a tea both refined and comforting. It pairs as well with light savory dishes as it does with a quiet moment of reflection. For a related citrus-ginger take, explore Lemon, Ginger, and Jujube Tea to expand your repertoire of warming infusions. If you try this recipe, please leave a comment and share a photo—how would you make this dish your own?
Print
Korean Apple Tea with Ginger and Cinnamon
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and warming infusion of apple, ginger, and cinnamon that’s perfect for cozy moments.
Ingredients
- 4 cups water (filtered)
- 2 medium apples, thinly sliced (keep skins on for color and aroma)
- 1 tbsp fresh ginger, thinly sliced or lightly crushed (about a 1-inch knob)
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 2–3 tbsp honey or to taste (room-temperature honey for easy dissolving)
- 1–2 dried jujubes or 2 slices lemon (for bright acidity)
- Thin apple slices and a cinnamon stick, for garnish
Instructions
- Prepare the ingredients: rinse apples, core and slice thinly; bruise the ginger with the flat of a knife to release oils.
- Warm the pot: bring 4 cups of water to a gentle simmer in a small saucepan over medium heat.
- Add apples, ginger, and cinnamon to the simmering water. Reduce heat to low and let the mixture steep gently for 12–15 minutes.
- Sweeten: remove from heat. Stir in honey to taste while the liquid is warm so it dissolves completely.
- Strain: pour the tea into a teapot or heatproof pitcher using a fine-mesh sieve. Press gently on the solids to capture concentrated flavor, then discard solids.
- Serve hot in pre-warmed cups or allow to cool briefly for a warm-room-temperature sip.
Notes
Use firm, aromatic apples for the best flavor. Adjust sweetness after straining to maintain control over the final balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg