This warming cinnamon punch is one of my favorite cozy drinks to make, especially when I want something soothing, naturally sweet, and gently spiced. It combines fresh ginger and cinnamon simmered in water to create a fragrant base, then sweetened with jocheong (Korean rice syrup) or a natural substitute like maple or agave syrup. Whether I serve it hot or cold, it always fills the kitchen with a delicious aroma and delivers a comforting, clean flavor with a hint of spice.
Why You’ll Love This Recipe
I love this recipe because it’s simple, wholesome, and naturally gluten-free. The cinnamon and ginger make it feel like a warm hug in a cup, while the sweetness balances the spices beautifully. It’s perfect for sipping slowly on a cold evening or enjoying iced on a warm day. It only requires a few ingredients, and I can easily adjust the sweetness or spice level depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
7 to 8 short cinnamon sticks – I prefer Ceylon cinnamon for its delicate flavor, but any variety works well.
15 grams fresh ginger – Peeled, washed, and sliced into thin rounds for maximum flavor extraction.
75 grams jocheong (rice syrup) – This gives a rich, mild sweetness. If I don’t have jocheong, I substitute it with maple syrup or agave syrup.
5 cups water – Used for simmering and extracting the flavors of the cinnamon and ginger.
Directions
I start by rinsing the cinnamon sticks under running water or giving them a quick soak to remove any surface dust or residue.
I slice the fresh ginger into thin pieces to release more flavor during the simmer.
In a medium-sized saucepan, I combine the cinnamon sticks, sliced ginger, and 5 cups of water. I bring it to a gentle boil over medium heat.
Once it starts to boil, I reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, allowing the cinnamon and ginger to fully infuse the water.
After simmering, I strain the liquid into another pot or heat-safe container to remove the cinnamon sticks and ginger slices.
I return the strained liquid to the pot, add the jocheong, and stir until it’s completely dissolved into the warm infusion.
I taste and adjust the sweetness if needed. At this point, it’s ready to be served warm, or I let it cool and chill it in the fridge for a refreshing cold version.
Servings And Timing
Servings: Makes approximately 4 to 6 servings (based on cup size).
Preparation Time: 5 minutes
Simmer Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
Variations
I sometimes add a few cloves or a piece of star anise for deeper spice.
A thin slice of lemon or orange simmered with the ginger adds a citrusy brightness I really enjoy.
For a stronger flavor, I let the mixture simmer longer or use more ginger.
When I want it cold, I serve it over ice with a lemon twist.
If I’m out of jocheong, I use maple syrup or agave, adjusting the amount based on sweetness preference.
Storage/Reheating
Storage: Once cooled, I transfer the punch into a sealed glass jar or bottle and store it in the refrigerator for up to 4 days.
Reheating: I gently warm the punch on the stove over low heat or microwave individual portions for 30 seconds to 1 minute. If the punch thickens in the fridge, I add a small splash of water before reheating to restore the consistency.
FAQs
Can I Use Ground Cinnamon Instead Of Sticks?
I don’t recommend using ground cinnamon, as it doesn’t infuse cleanly and can leave residue in the drink. Whole sticks create a clearer, smoother flavor.
What Can I Use Instead Of Jocheong?
When I don’t have jocheong, I use maple syrup, agave nectar, or even honey. Each gives the punch a slightly different flavor, but they all work well.
Is This Drink Good For Digestion?
Yes, both cinnamon and ginger are known for their digestive properties. I often make this punch after a heavy meal or when I want something to soothe my stomach.
Can I Make This In Advance?
Absolutely. I often prepare it a day ahead. In fact, I think the flavor deepens slightly overnight, especially when chilled.
How Do I Make It Spicier?
To make it spicier, I simply increase the amount of ginger or let it simmer longer. I’ve also added a small pinch of cayenne for extra warmth on occasion.
Conclusion
This cinnamon punch is a comforting, aromatic drink that I love to make all year round. It’s easy, wholesome, and adaptable to different tastes. Whether I enjoy it hot in the winter or chilled during summer, it never fails to offer a sense of calm and comfort in every sip.
This cozy cinnamon punch is a gently spiced, naturally sweet drink made by simmering cinnamon sticks and fresh ginger, then sweetening the infusion with jocheong (Korean rice syrup) or a natural alternative. Perfect served warm or chilled, it’s comforting and aromatic all year round.
Ingredients
7 to 8 short cinnamon sticks (preferably Ceylon)
15 grams fresh ginger, peeled and sliced
75 grams jocheong (Korean rice syrup) or maple/agave syrup
5 cups water
Instructions
Rinse cinnamon sticks and slice ginger thinly.
Combine cinnamon, ginger, and 5 cups of water in a saucepan. Bring to a boil over medium heat.
Reduce heat and simmer uncovered for 25 to 30 minutes.
Strain the liquid into a clean pot to remove solids.
Add jocheong to the warm liquid and stir until dissolved.
Taste and adjust sweetness if needed. Serve warm or chill for a cold version.
Notes
Don’t use ground cinnamon — it leaves residue and doesn’t infuse well.
Maple syrup, agave, or honey can substitute for jocheong.
Add cloves, star anise, or citrus peel for extra flavor.
Serve over ice with lemon for a refreshing summer version.
Store refrigerated for up to 4 days; reheat gently as needed.
