This weekend Family Voices celebrated International Day with the kids of the Boys and Girls club of Dane County. This very worldly and cultural meal consisted of Iri Bath (milk rice) from Sri Lanka, Dal Makhani from India, Garlic Hummus from the Middle East, Mexican Wedding Cookies, Cinnamon Cha, Dessert Tea from Korea. Although some of the foods received hesitating looks, the meal provided the kids with a completely new sense of how people around the world eat.
½ Cup Sugar
½ Cup Dark Brown Sugar
Wash about 12 cinnamon sticks. Slice about 1/3 cup ginger. In a pan, add 5 cups of water and the cinnamon sticks. Boil the cinnamon sticks and ginger separately on medium-high. If you do not want a strong cinnamon or ginger flavor, you can cut the amount, but just make sure it is a 1:1 ratio. The reason I boil the ginger and cinnamon sticks separately is to help keep the flavors from combining in the final product.
In another pan, add 5 cups of water and the ginger. Once they start to boil, reduce the temperature to medium-low, and boil for about 30 minutes. Keep them covered.
Drain the cinnamon sticks and ginger and get rid of the small pieces to make the tea clear. If you have a coffee filter, use it.
Add ½ cup of sugar and ½ cup of dark brown sugar to the tea. Boil for 5 more minutes, so the sugar dissolves. (Substitute white sugar for the brown sugar if you want a different color. I used both white sugar and brown sugar, to get a darker color, better taste, and to make it little healthier. It’s your choice.)
Remove the stems of the dried persimmons. If you don’t have them, you can skip them. Remove the tops of the pine nuts. Drop some pine nuts on top when you serve.