Korean Apple Tea with Ginger and Cinnamon Recipe

If you’re craving a warm, cozy cup that feels both soothing and refreshing, Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is exactly what you need. This vibrant infusion, beloved in Korean homes, is bursting with the natural sweetness of apples, the spicy warmth of ginger, and that unmistakable whisper of cinnamon. It’s the perfect drink for chilly afternoons, busy mornings, or when you simply need a gentle pick-me-up.

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Ingredients You’ll Need

One of the things that makes Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) so delightful is how it transforms familiar ingredients into something new. Every item—not just the apples—brings its own magic, from the zesty heat of ginger to the roundness of cinnamon and the peppery kick hiding in the background.

• Apples (2 lbs / 900g): Choose sweet, firm varieties such as Gala, Fuji, Ambrosia, or McIntosh; keep the peels on for extra color, nutrients, and flavor.
• Water (10 cups): The base that extracts all those fruity and spicy notes—filtered water is best for clarity and taste.
• Brown sugar (2 Tbsp / 25g): Just a touch highlights the apples’ sweetness and balances out the warm spices without overwhelming your cup.
• Ginger (4 inches / 55g): Fresh organic ginger offers a bold, spicy undertone that’s both comforting and invigorating—just slice it up, no peeling needed.
• Cinnamon sticks (2): Opt for true, aromatic sticks to infuse each sip with depth and coziness.
• Black peppercorns (2 tsp): Trust me—the subtle heat from peppercorns makes this tea surprisingly lively and bright, instead of cloying or flat.

Variations

Part of the fun with Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) is how easy it is to riff on the basic template. Whether you’re out of apples, want a caffeine-free sipper, or just feel like experimenting, there are plenty of ways to adapt it to your taste, pantry, or dietary needs.

• Pear & Apple Combo: Swap out some (or all) apples for sweet, firm pears like Bosc or Bartlett for a floral twist.
• Clove Spice: Replace the peppercorns with a scant 1/4 teaspoon of whole cloves—this gives the tea a cozy, mulled cider vibe that’s perfect for winter holidays.
• Honey-Sweetened: Use honey instead of brown sugar for deeper flavor and natural sweetness—just stir it in after simmering.
• Low-Sugar or Sugar-Free: The apples themselves are plenty sweet! Omit the sugar entirely if you prefer, or sweeten by the cupful when serving.

How to Make Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)

Step 1: Prep Your Apples & Spices

Start by washing your apples thoroughly—since you’ll be leaving the peels on, this makes a big difference in flavor and nutrition. Quarter and core the apples; don’t worry about peeling them. Slice the ginger (no need to peel if it’s organic), and set out your cinnamon sticks and peppercorns. This step takes just a few minutes, but fills your kitchen with the promise of something good!

Step 2: Combine Everything in Your Pot

Whether you’re using an Instant Pot or a stock pot, add the prepped apples, sliced ginger, cinnamon sticks, peppercorns, brown sugar, and 10 cups of water to the pot. The brown sugar may look minimal, but you’ll be amazed at how the apples provide so much natural sweetness as the tea simmers.

Step 3: Cook (Instant Pot or Stovetop)

If using an Instant Pot, set it to high pressure for 18 minutes and then manually release the steam when done. For stovetop, cover the pot and bring everything to a boil. Once bubbling, reduce to a simmer and let it cook (still covered) for about 30 minutes, or until the apples are very soft and the cinnamon sticks have unfurled beautifully. Off the heat, let it steep for 10 more minutes, deepening the flavors.

Step 4: Strain and Squeeze

Carefully set a fine mesh sieve over a large pitcher or glass mason jar (you may need more than one, this is a generous batch!). Slowly pour the cooked mixture through the sieve, holding back the apples and cinnamon. Gently press on the softened apples with a spoon to release every last drop of their fragrant juice—don’t rush this bit, it’s totally worth it.

Step 5: Cool, Store, and Enjoy

Let the tea cool to room temperature before sealing it in a pitcher or jar. You can keep it in the fridge and reheat as you like—serve it hot, cold over ice, or even just room temperature. Grab a mug, pour yourself some Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha), and savor every fragrant, gently spiced sip.

How to Serve Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha)

Garnishes

A dainty apple fan, a cinnamon stick, or a thin ginger slice floating in each cup gives your Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) a polished café touch. For iced versions, a fresh sprig of mint or a lemon twist adds brightness—not just visual, but flavor, too!

Side Dishes

This tea shines next to traditional Korean rice cakes (tteok), light cookies, or even a plate of fruit. For tea time, try it alongside a delicate sponge cake or buttery shortbread to soak up those spiced notes.

Creative Ways to Present

Serve Saegwa Cha in clear glass mugs so the golden-amber hue shines through, garnished with floating apple slices for a special touch. For brunches or parties, offer it in a punch bowl over ice, with bowls of sliced fruit and cinnamon sticks on the side as customizable add-ins.

Make Ahead and Storage

Storing Leftovers

Once your Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha) has cooled, simply pour it into airtight bottles, jars, or a pitcher. It’ll keep happily in the fridge for up to five days, making it super handy for whenever the craving strikes.

Freezing

While this tea is best fresh, you can definitely freeze leftovers! Cool it completely, pour into freezer-safe jars or ice cube trays (leaving a little room for expansion), and freeze for up to two months. Thaw overnight in the fridge for a quick, homemade treat.

Reheating

Gently reheat on the stove or in the microwave until just steaming. Avoid boiling, which can mute the fruity and spicy notes. For iced tea, there’s no need to reheat—just pour and enjoy.

FAQs

Final Thoughts

I can’t think of a cozier way to wrap up the day, warm the fingers, or simply indulge in a cupful of comfort than with Korean Apple Tea with Ginger and Cinnamon (Saegwa Cha). I hope you give this recipe a try—it’s deceptively simple, endlessly versatile, and just waiting to become your new favorite go-to drink. Happy sipping!

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