Author Notes
Jujube, also known as Korean Dates, are an essential ingredient for any cold day. My favorite is to use it to make tea. The taste reminds me of chai and apple cider, put together. My mom would always Jujube Tea for our family in the fall and on New Years Day, both special days to celebrate and appreciating change. I literally would wake up with the smell as it filled the entire house. For New Years Day, it is a tradition to drink this tea cold with pine nuts. It’s interesting how just the difference in temperature changes its flavor and feel. Drink it cold for a punchy taste, or warm for settling and getting cozy. Equally delicious. And if that doesn’t convince you, consider the health benefits of jujube: restful sleep, antioxidants, and circulation as juju fruit contains rich source of iron.
—Kyunghee Chen
Ingredients
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3 handfuls
Jujubes. Usually about 15-20 jujubes
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1 piece
ginger. Bigger the piece more ginger taste. Cut ginger into chunks
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2 pieces
cinnamon sticks
Directions
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In a large pot, fill the water almost to the top.
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Boil all ingredients together in a pot of water for about 3 hours.
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Drain all ingredients so that all you have left is the liquid.
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Enjoy! You may add honey to taste. Keep rest in refrigerator and it can keep for 2 weeks.
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