Korean Apple Tea with Ginger and Cinnamon Recipe

If you’re craving something cozy, soothing, and just the right amount of sweet and spicy, this Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) might become your new herbal obsession. Made with loads of fresh apples, peppery ginger, earthy cinnamon, and just a hint of brown sugar, this naturally caffeine-free drink is the hug-in-a-mug you didn’t know you needed.

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Ingredients You’ll Need

You only need a few wholesome, fresh ingredients to make this delightful tea, and each one truly shines through in every sip. Pick the best fruit and spices you can, because they do all the heavy lifting for flavor, color, and aroma in a traditional Korean Apple Tea with Ginger and Cinnamon.

• Apples (2 lbs, about 900g): Choose sweet, firm apples such as Gala, Fuji, Cortland, Ambrosia, or McIntosh. No need to peel—just core and chop for maximum flavor and color.
• Ginger (4-inch piece, or 55g): Organic is best if you can find it, since the skin isn’t peeled. The ginger brings a vibrant, spicy warmth to every sip.
• Cinnamon Sticks (2): These add the grounding, nostalgic depth you expect from autumnal tea. Whole sticks are best for gentle flavor.
• Brown Sugar (2 Tbsp, or 25g): Just enough to enhance the apples’ natural sweetness and balance the spice. Adjust to taste or substitute with honey.
• Black Peppercorns (2 tsp): A little unexpected, maybe, but trust me: the peppercorns add subtle heat and complexity, making this tea extra special.
• Water (10 cups): Filtered is ideal; you want the purest base possible so the fruit and spices can shine.

Variations

Korean Apple Tea with Ginger and Cinnamon is endlessly versatile, so don’t be shy about tinkering to match your pantry or palate! Get creative—this tea welcomes tweaks for every mood, season, and dietary need.

• Pear Swap: Use sweet, firm pears like Bosc or Bartlett in place of some or all of the apples for a lighter, delicate twist. Or try a blend of both!
• Clove Addition: Replace black peppercorns with 1/4 teaspoon whole cloves for a flavor that’s deep, spicy, and reminiscent of mulled cider—perfect for cozy winter gatherings.
• Honey Sweetening: Substitute honey for brown sugar for an earthier, floral sweetness that pairs beautifully with apple and ginger.
• Extra Citrus: Add a few strips of orange or lemon peel to the pot for a bright, zesty accent.

How to Make Korean Apple Tea with Ginger and Cinnamon

Step 1: Prepare the Apples and Ginger

Begin by thoroughly washing your apples, since you won’t be peeling them. Cut them into quarters, core them, and then chop roughly. Slice the ginger thin (no need to peel if it’s organic). This step is quick, and leaving the skins on means deeper color and flavor in your finished tea.

Step 2: Combine Ingredients

Add the prepared apples, sliced ginger, brown sugar, cinnamon sticks, peppercorns, and all of the water into your Instant Pot or a large stockpot. Give it a gentle stir to help everything mingle.

Step 3: Simmer or Pressure Cook

For Instant Pot: Lock the lid and cook for 18 minutes on high pressure, then release the steam manually. For stovetop: Bring to a boil, then lower the heat and simmer gently (covered) for about 30 minutes, or until the apples are soft and the cinnamon sticks have uncurled a bit. Once simmered, let everything steep off heat for another 10 minutes to extract every drop of flavor.

Step 4: Strain and Cool

Set a fine mesh sieve over a pitcher or glass jar. Carefully pour the apple tea through, catching any solids. Gently press the apples with the back of a spoon to extract their juices, taking care not to let the solids spill over. Allow the tea to cool completely at room temperature for the best flavor.

Step 5: Serve and Enjoy

Pour your Korean Apple Tea with Ginger and Cinnamon hot, over ice, or at room temperature—however you like it! The tea is delightfully cozy as-is but don’t hesitate to tweak sweetness or add a creative garnish for that special touch.

How to Serve Korean Apple Tea with Ginger and Cinnamon

Garnishes

This tea is beautiful with a thin apple slice or a twist of citrus floating on top. Add a cinnamon stick as a stirrer or scatter a few pomegranate seeds for festive color. Not only are these pretty, but they add an extra aromatic flourish as you sip.

Side Dishes

Pair your Korean Apple Tea with Ginger and Cinnamon with light snacks—think delicate rice cakes, shortbread cookies, or mochi. The gentle sweetness of these sides won’t overpower the tea, letting its fruity and spicy flavors steal the show.

Creative Ways to Present

For gatherings, serve the tea in clear double-walled glasses to highlight its gorgeous golden hue, or pour over ice in stemless wine tumblers for a refreshingly modern feel. Mini glass jars with handwritten labels make adorable party favors—just add a cinnamon stick and a ribbon for instant charm.

Make Ahead and Storage

Storing Leftovers

Store cooled Korean Apple Tea with Ginger and Cinnamon in tightly sealed glass jars or a pitcher in the fridge. It will stay fresh and flavorful for up to 5 days; just be sure to keep it covered to preserve its bright aroma and delicate spice.

Freezing

This tea can absolutely be frozen! Portion into freezer-safe containers or ice cube trays, leaving room for expansion. Thaw overnight in the refrigerator and enjoy just as you would fresh, or blend frozen cubes for an instant apple-ginger slush.

Reheating

To enjoy hot, gently reheat the tea in a saucepan over low heat (don’t let it boil!) or microwave individual servings in short bursts until just warmed through. The flavors will stay punchy and the fragrance even more inviting.

FAQs

Final Thoughts

If you’re searching for a homemade drink that soothes, delights, and fills your kitchen with the coziest aromas, give Korean Apple Tea with Ginger and Cinnamon a try. I can’t wait for you to experience those first sweet, spicy sips—may it become as beloved in your home as it is in mine!

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