Ingredients :

• Ceylon Cinnamon sticks — There are two types of cinnamon: Ceylon, known as ‘true cinnamon,’ and Cassia, the cheaper version found everywhere. Cassia is stronger in taste but contains much more coumarin—a compound that is not ideal if consumed daily. For this daily tea, use Ceylon. It is milder, more delicate, with an almost floral scent that holds up better during cooking. Find it in organic stores or Asian groceries.
• Filtered or spring water — Very hard tap water will slightly squash the delicate aromas of the cinnamon. It’s not a dealbreaker, but if you have a filter pitcher, now is the time to use it.
• Raw honey (optional) — If you want to sweeten it, use raw honey—the opaque, grainy kind, not the translucent liquid in plastic bottles. It melts slower in hot tea, so add it when it’s slightly less boiling. And avoid it if you’re watching your blood sugar, as it would somewhat defeat the purpose.
• Lemon (optional) — A quarter squeezed just before drinking, but not in the pot. Citric acid doesn’t handle prolonged heat well and turns slightly bitter. Add it directly to the cup.