This Ceylon Cinnamon Persimmon Tea dessert drink from a Korean recipe called Sujeonggwa is shockingly good, helping you to digest a heavy meal. Loaded with sugar of course, but the power of Ceylon Cinnamon and ginger offsets the downside.
We can say that it is sugar neutral. Kind of like the adage having your cake and eating it too. This is because cinnamon is very good at modulating your sugar spikes.
Ginger, one of the most ancient of spices is fabulous at helping digestion, a possible cancer preventer, and reputedly a powerful sexual stimulant. No wonder the Koreans have it for dessert.
Prep Time : 10 minutes
Cook Time : 45 minutes
Serves : 2 people
The Korean Sujeonggwa (pronounced Soo Jung Gwa ) is a traditional dessert drink. Served cold after dinner. It is usually for special occasions like weddings and birthday parties. But these days you can it at Korean grocery like this here. But that is probably made with Cassia Cinnamon. Far better to maker it fresh with Ceylon Cinnamon.
WHY CEYLON CINNAMON
Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.