Korean Christmas Drinks: Beverages That Feel Like the Holidays

Korea’s Christmas traditions may not have the same historical weight as in the West, but they’ve come a long way since the late 19th century, when missionaries introduced the holiday, even installing a Christmas tree in the palace by request of the queen. I’m not sure if any Christmas drinks were included in these early celebrations. We cover the history of modern Christmas in Korea on The Dark Side of Seoul Podcast.

While the holiday has taken on unique twists here, one thing remains true: food and drink are at the heart of any celebration. And while Korea doesn’t really have traditional Christmas beverages, I’ve discovered some drinks that feel like they belong at the holiday table.

Let’s explore these Korean Christmas drink ideas that add a little holiday magic to your winter.

Jump to Section

• Moju (모주): Korea’s Mulled Wine
• Ginger Ssanghwa-cha (쌍화차): Korea’s Ancient “Power Tea”
• Pine Needle Tea (Sulip-cha 술잎차): The Drink That Tastes Like a Christmas Tree
• Sujeonggwa (수정과): Korea’s Cinnamon Punch
• Citron Tea (Yuja-cha 유자차): Vitamin C in a Cup

Moju (모주): Korea’s Mulled Wine

Think of Moju as Korea’s answer to mulled wine, but with a cozy twist. This Jeonju specialty is what happens when makgeolli (Korean rice ale) meets a steaming pot of cinnamon, ginger, jujubes, and ginseng—all boiled together for a full day. The result? A warm, comforting elixir that’s low on alcohol (around 1–2%) but high on cozy vibes. This is Korea’s answer to mulled wine, but it’s sweeter, earthier, and way more chill—literally.

The Origins of Moju: A Mother’s Touch

The story goes that Moju (literally “mother’s wine”) was created in the 1600s by a queen consort’s mother. Exiled to Jeju Island (life wasn’t easy for moms back then), she found herself with leftover grains from makgeolli production and a need to survive. What does a resourceful queen mum do? She boils the grains with herbs and spices to create a drink that’s hearty, restorative, and—most importantly—sellable.

The original name was “Daebi Moju” (“Great Consort Mother’s Wine”), but over time it was shortened to just “Moju.” I guess when you invent the coziest drink ever, you don’t need a fancy title.

How It’s Made

The beauty of Moju is in its simplicity. Traditionally, it’s made using:

• Makgeolli or leftover grains (술지게미)
• Cinnamon and ginger (the heavy hitters)
• Jujubes (Korean dates) for sweetness
• Ginseng, kudzu root, and sometimes other medicinal herbs

The mixture is simmered for a full 24 hours. That long, slow boil removes most of the alcohol, leaving you with something that’s warm, smooth, and just a little sweet—like a hug in a cup. Think of it as the PG-rated cousin of makgeolli that you can sip on without worrying about getting too giggly.

Moju in Modern Korea

You’ll find Moju most famously in Jeonju, where it’s often served alongside steaming bowls of Kongnamul Gukbap 콩나물국밥 (bean sprout soup). This pairing is legendary—it’s Korea’s ultimate hangover cure. Imagine waking up after a long night of soju, stumbling into a Jeonju soup shop, and being handed a steaming cup of Moju to soothe your aching body and restless soul.

Fun Fact: In Jeonju, Moju is considered a Haejang-sul 해장술 (hangover liquor), but don’t let the name fool you. With its low alcohol content and medicinal vibe, it’s as close as you can get to drinking a health potion.

Even if you’re not nursing a hangover, Moju is just plain comforting. It tastes like a warm cinnamon hug mixed with the creamy goodness of makgeolli. Some places even serve it cold in the summer with a little ice—surprisingly refreshing!

Make It at Home (or Cheat the Process)

While traditional Moju takes hours to make, modern Koreans have hacked the recipe:

1. Grab a bottle of makgeolli.
2. Add cinnamon sticks, fresh ginger, jujubes, and a bit of sugar.
3. Simmer for about 40 minutes and voilà! Homemade Moju without the 24-hour wait.

For the full Jeonju experience, sip it hot with some bean sprout soup, a side of kimchi, and a hearty appetite.

Moju may not have the international fame of mulled wine or eggnog, but it should. It’s soothing, nostalgic, and tastes like winter should feel—warm, earthy, and just a little indulgent. If you find yourself in Jeonju, don’t leave without trying a cup. Your taste buds—and your hangover—will thank you.

Ginger Ssanghwa-cha (쌍화차): Korea’s Ancient “Power Tea”

I absolutely can’t think of an English equivalent for Ssanghwa-cha. It’s not just tea—it’s a full-on experience. Picture a boiling pot of over twenty medicinal herbs served in a heavy stone cup, bubbling like something straight out of a mad apothecary’s dream. Lurking underneath the surface you’ll often find pine nuts, walnuts, gingko nuts, sesame seeds, and sometimes even a poached egg. Yes, an egg. Before you recoil, let me assure you: it works.

What’s in This Magical Brew?

At its core, Ssanghwa-cha blends:

• Baekjakyak 백작약 (white peony root)
• Sukjohwang 숙지황 (steamed rehmannia root)
• Danggui 당귀 (angelica root)
• Cheongung 천궁 (cnidium)
• Gaepi 계피 (cinnamon)
• Gamjo 감초 (licorice root)

This isn’t your cozy bedtime chamomile—it’s a bold, complex, herbaceous powerhouse. Sweetened with honey or sugar, it balances bitter roots with a gentle, earthy sweetness that feels like it could resurrect you from a long night of bad decisions.

The Story Behind Ssanghwa-cha

Ssanghwa-cha goes back to the Joseon era, where it was used as a restorative tonic for scholars, workers, and even royals. The name itself means “twin harmony tea”—a nod to its balance of flavors and health benefits. It was designed to restore energy, boost the immune system, and fight fatigue—basically, an ancient Korean Gatorade, but much classier.

My girlfriend and I stumbled upon the perfect Ssanghwa-cha experience during a trip to Jeongeup, North Jeolla Province. The town’s famed Ssanghwa-cha Street felt like a scene from an old Korean drama—tiny teahouses serving this ancient elixir in stone bowls, steam curling gently into the winter air. It was so cozy and atmospheric that I half-expected someone to hand me a quill and tell me to write poetry.

Fun Fact: Ssanghwa-cha was often consumed as a morning tonic to cure exhaustion. Modern-day Koreans still swear by it for fighting colds and recharging the body in winter.

The Ultimate Winter Tea

If you’re tired of peppermint mochas and cinnamon lattes, Ssanghwa-cha is the Korean winter drink you never knew you needed. It’s bold, restorative, and steeped in tradition—literally. It doesn’t just taste like Christmas; it tastes likehundreds of years of history wrapped in a warm, steaming cup.

Pine Needle Tea (Sulip-cha 술잎차): The Drink That Tastes Like a Christmas Tree

There’s something uniquely Christmas-y about Sulip-cha, Korea’s pine needle tea. If I find it on a teahouse menu, I order it immediately. Why? Because it tastes like I’m drinking a Christmas tree. Earthy, woodsy, with a faint whisper of citrus, this humble tea is both invigorating and comforting—like sitting beside a crackling fire after a walk in a pine forest.

Sulip-cha is made by steeping young pine needles, often from Korean red or black pines, in hot water to extract their subtle flavor and nutrients. The result is a brew that carries the sharp, resinous aroma of pine and a mellow, slightly bitter flavor. While it may sound niche or even a bit “too outdoorsy,” pine needle tea has a long history in Korea, rooted in both traditional medicine and rural life.

The History and Health Benefits

Historically, pine needles were praised for their health properties and used in traditional remedies for centuries. Korean ancestors valued pine needles for their ability to:

• Boost the immune system
• Improve blood circulation
• Prevent hypertension and diabetes
• Detoxify the body
• Enhance vision

Rich in Vitamin C, antioxidants, and natural compounds like flavonoids, sulip-cha was particularly popular in winter to ward off colds and provide a refreshing boost. It was often consumed by rural communities who relied on the surrounding pine forests for survival.

But there’s a catch: Pine needles aren’t something you can just forage and throw into your tea kettle. Modern environmental practices mean that many pine trees are sprayed with pesticides or treated with chemicals to protect them from pests and diseases. Harvesting the wrong needles can be dangerous, so if you’re craving a cup, it’s best to purchase commercially sourced, food-safe pine needle tea.

How to Prepare Sulip-cha

Preparing Sulip-cha is wonderfully simple:

1. Ingredients: Fresh pine needles or dried pine needles (ensure they are food-safe).
2. Method: Rinse the pine needles thoroughly. Boil water, then steep the needles for 5–10 minutes until the water turns a gentle golden green.
3. Optional: Add a drizzle of honey if you like a hint of sweetness to balance the bitterness.

The flavor can be adjusted depending on your preference—steep it longer for a stronger, more resinous tea, or enjoy it lighter for a subtle, almost herbal infusion.

Sujeonggwa (수정과): Korea’s Cinnamon Punch

If Christmas had a flavor, Korea bottled it up centuries ago with this spiced, sweet concoction. It’s what you drink when you’ve indulged in a garlic-heavy Korean feast, cleansing both your breath and your spirit, but let’s be honest—sujeonggwa tastes like pure holiday magic.

Sujeonggwa, often referred to as “cinnamon punch,” is one of Korea’s most iconic traditional beverages. A heady mixture of cinnamon, ginger, and sugar, it’s simmered for hours to infuse warmth and sweetness. The drink is served chilled, with a garnish of dried persimmons (gotgam) and floating pine nuts for that unmistakable finish. One sip, and you’re transported to a festive Korean table filled with steaming jeon (savory pancakes) and laughter.

A Brief History

The earliest record of sujeonggwa comes from the 18th century during King Yeongjo’s reign (1765), when it appeared in the royal Sujag Uigwe, an official record of banquets and ceremonial feasts. The name itself roughly translates to “water-based refined dessert,” but there’s nothing subtle about its flavors. Historically, sujeonggwa was considered a luxury drink for the wealthy. Ingredients like cinnamon and ginger were expensive, as Korea had to import them, while sugar was practically a delicacy in its own right. A bowl of sujeonggwa on a nobleman’s table was as indulgent as serving truffles and caviar today.

By the late Joseon period, sujeonggwa became an integral part of New Year’s feasts and important celebrations. Dried persimmons were added to balance the spiced notes with natural fruity sweetness, creating the perfect harmony.

Making Sujeonggwa

This isn’t your average holiday punch. It requires time and a little bit of love, but the payoff is worth every minute. Here’s how it comes together:

1. Ingredients:
   • Cinnamon sticks (around 10 pieces)
   • Fresh ginger (sliced, about 1 cup)
   • Sugar (or honey) to taste
   • Dried persimmons (gotgam), 2-3 for garnish
   • Pine nuts, a handful for the finishing touch
2. Method:
   • Boil cinnamon sticks and ginger in water for about 1–2 hours.
   • Strain the liquid, discarding the solids.
   • Add sugar or honey to the warm liquid and stir until dissolved. Chill the drink in the refrigerator.
   • Before serving, drop in a dried persimmon and sprinkle a few pine nuts on top.
3. Optional: Serve it in a rustic ceramic cup for that cozy Korean teahouse vibe.

The result is a dark, amber-hued punch that looks like liquid gold. The bold, spiced notes of cinnamon hit first, followed by the earthy warmth of ginger, and the sweetness of persimmon lingers at the end. The floating pine nuts? A final nod to tradition, offering a crunchy contrast and a touch of visual elegance.

The Cultural Experience

In Korean tradition, sujeonggwa often appears after feasts, especially during Seollal (Lunar New Year) and other festive celebrations. Its sweet-spicy profile aids digestion and cleanses the palate after rich, heavy meals—making it both practical and delicious. Koreans have long believed that sujeonggwa also warms the body and wards off colds, which explains its popularity in the winter months.

But it’s not just about function. Sujeonggwa is nostalgia in a cup. It evokes memories of gatherings with family, grandparents spooning the punch into tiny cups, and the taste of dried persimmons softened in cinnamon syrup.

Modern Takes

While traditional sujeonggwa still reigns supreme, it’s seen some modern twists. Cafés now offer it as a spiced holiday drink, served both hot and cold. Some adventurous cooks even add it to desserts, infusing cakes, panna cotta, or shaved ice (bingsu) with sujeonggwa’s unmistakable flavor.

If you’ve never tried sujeonggwa, think of it as Korea’s answer to spiced tea, with its own distinct personality. It’s festive, aromatic, and quintessentially Korean. Pour yourself a glass this winter, sit by the window, and savor the way it warms your soul with its cinnamon-kissed charm.

One thing’s for sure: Sujeonggwa belongs on your Christmas table. It’s Korea’s little gift to the season, and honestly, it’s a crime not to share.e.

Citron Tea (Yuja-cha 유자차): Vitamin C in a Cup

If you’re feeling a little under the weather during the cold winter months, yuja-cha is like a warm hug in a cup. It’s Korea’s answer to orange marmalade stirred into tea—a citrusy, soothing elixir packed with flavor and a punch of Vitamin C. Whether it’s served hot on a frosty day or chilled for a refreshing pick-me-up, yuja-cha is a Korean winter staple that feels both comforting and luxurious.

A Sweet and Tangy Tradition

Yuja-cha has been enjoyed in Korea for centuries. The tea is made by mixing yuja-cheong (a thick, honey-sweetened citron syrup) with warm water. Yuja, the Korean name for citron, is a bumpy, lemon-like fruit that grows throughout the southern regions of Korea, most notably in Goheung and Geoje. Citron itself has an intense, sweet-tart flavor, like a mix of lemon, grapefruit, and sunshine, making it the perfect fruit to transform into a warming tea.

Yuja-cha has been loved for generations not just for its taste but for its practical health benefits. Rich in Vitamin C, it’s a common remedy for sore throats, colds, and winter fatigue. In fact, giving someone a jar of yuja-cheong is one of Korea’s classic expressions of care, a subtle way of saying, “Take care of yourself.”

Making Yuja-cha: Sweet Simplicity

The beauty of yuja-cha is its simplicity. You only need two ingredients: yuja and sweetener (sugar or honey). The preparation involves slicing the yuja into thin strips—rind, pulp, and all—and preserving it in sugar or honey until it becomes a thick, syrupy marmalade. But really, you can just buy the jammy stuff at the Korean or Asian market.

To make the tea, simply:

1. Scoop a spoonful (or two) of yuja-cheong into a cup.
2. Add warm water (not boiling hot—you don’t want to destroy that precious Vitamin C).
3. Stir, sip, and let the soothing citrus magic do its thing.

You can also enjoy it cold by mixing the syrup with sparkling water for a refreshing yuja-ade—perfect for when you want something bubbly and bright.

A Winter Staple With a Bit of Luxury

Yuja-cha’s story is rooted in practicality, but its flavor feels like a bit of winter luxury. Traditionally, the process of making yuja-cheong was a labor of love, as yuja is an incredibly fragrant but stubborn fruit to work with. The rind is thick, the flesh has a bittersweet edge, and the seeds are numerous. However, when transformed into a sweet, sticky syrup, it becomes a versatile treat that lasts all season.

In Korea, a jar of high-quality yuja-cheong is treasured in winter pantries. It’s not just for tea—you can slather it on toast like marmalade, drizzle it over yogurt, or even bake it into cakes and cookies for a citrusy twist.

The Gift of Yuja

In Korean culture, gifting a jar of yuja-cheong is a loving gesture. It’s what your mom gives you when she notices you coughing, or what friends send to one another during the cold months. Historically, yuja was even reserved for the elite due to its rarity, and the syrup was cherished as both a delicacy and a form of medicine.

Yuja-cha’s reputation for curing colds has been handed down through generations. However, while it won’t replace your doctor’s advice, it’s still the perfect thing to sip when you’re feeling run-down. And hey, it’s a far more pleasant remedy than a spoonful of cough syrup.

Modern Twists and Global Fame

Thanks to Korea’s culinary influence, yuja-cha has gained popularity beyond its borders. Cafés around the world now serve it as “citron tea” or “Korean honey citrus tea,” often paired with trendy Korean snacks. If you’ve wandered into a Korean grocery store or Asian market, chances are you’ve seen jars of yuja-cheong stacked like golden treasure.

In Japan and China, yuja is called yuzu and often takes on similar uses. However, Korea’s yuja-cha stands apart with its unapologetically chunky texture, sweet-tart flavor, and deep ties to winter tradition.

We like to play with jarred Yuja-cha at ZenKimchi. We mix it with soju and put it on French Toast. It also goes great with poultry.

Cozy Up With Yuja-cha

So here’s my take: if you’re cold, tired, or just need a little citrusy sunshine in your life, make yourself a cup of yuja-cha. It’s cozy, nostalgic, and just the right mix of sweet and tangy to brighten up even the gloomiest winter day.

And if you’re feeling fancy, try a yuja spritzer with sparkling water or even a yuja cocktail with a splash of soju. You didn’t hear it from me, but yuja and booze are fantastic friends.

Conclusion: Bring Korean Drinks to Your Holiday Table

From the spiced warmth of Moju to the festive tang of Yuja-cha, these Korean Christmas drinks are perfect for cozying up during the holidays. They may not have Santa’s seal of approval, but they’ll definitely bring some holiday magic to your table.

Whether you’re looking for Christmas drink ideas to pair with a holiday meal or simply want to add a new twist to your traditions, these drinks will make your holidays unforgettable. So, pour yourself a warm cup and toast to a season filled with good cheer—and great flavor.

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Happy sooltide!