Ingredients :

• The aloe vera leaf — Take a large, fleshy leaf — those from the bottom of the plant, the thickest ones. The trick nobody tells you: after cutting the leaf, place it vertically over a bowl for a few minutes. The bitter yellow sap (aloin) drains out on its own. Then, scoop out the translucent gel with a spoon. It should be colorless and slightly gelatinous. If it’s yellow or brown, start over.
• Cinnamon — Stick or powder, your choice. The stick gives a milder, more aromatic flavor when blended with a little water. Powder is faster but can form clumps. If using powder, get real Ceylon cinnamon — finer, more subtle than the Cassia sold everywhere in supermarkets, which is much sharper.
• Honey — Optional, but highly recommended for the first time. Aloe gel has a neutral, slightly bitter taste. A teaspoon of honey — acacia, wildflower, whatever you have on hand — balances it all out without drowning the cinnamon. Always taste before adding.