📌 Cinnamon, Bay Leaf, and Chamomile Infusion

Posted 5 April 2026 by: Admin #Recipes

Prep Time

5 minutes

Cook Time

12 minutes

Total Time

17 minutes

Servings

2 servings

It’s the kind of Wednesday evening where you put down your phone, take a deep breath, and realize you don’t need anything complicated. Autumn is settling in, the wind is blowing against the shutters, and you’re craving a warm mug between your hands. You can make this infusion in less than twenty minutes with what you probably already have in your cupboard.

Final result — Two steaming mugs of cinnamon-bay-chamomile tea, ready for a quiet evening.

The color is a deep golden amber, like a strong tea but without the bitterness. The cinnamon hits your nose first—warm, slightly sweet, almost comforting like a Christmas spice. Then the bay leaf arrives discreetly, herbaceous and a bit woody. Finally, the chamomile settles in the background, soft and floral. In your cup, a few petals still float on the surface. It’s peaceful, just to look at.

Why you’ll love this recipe

✓Three ingredients, no long list : You don’t need to run to five different herbalists. Cinnamon, bay leaf, chamomile—you can find them everywhere, they keep for a long time, and they cost almost nothing.

✓The ritual as much as the drink : Heating the water, waiting, letting it steep—it forces you to slow down for five minutes. And that is already half the benefit. Your mind will take care of the rest.

✓No bitterness, no caffeine : No unpleasant astringency like some herbal teas. It’s gentle, slightly sweet with the honey, and won’t keep you awake staring at the ceiling.

✓Adapt it to what you have on hand : Cinnamon sticks or chips, fresh or dry bay leaves, chamomile bags or loose leaf—it works every time. No need to overthink it.

Ingredient Notes

Ingredients

Cinnamon, dried bay leaves, chamomile flowers, and honey: a handful of ingredients for a soothing infusion.

Cinnamon stick : Prefer a whole stick over powder—it releases its aromas more slowly and won’t cloud the cup. Ceylon cinnamon, thin and papery, is milder than the Cassia often found in supermarkets. If you only have powder, it works, but filter it well at the end.
Dried bay leaves : This is the most surprising ingredient. In an infusion, bay leaf provides a slightly resinous and peppery note that structures the whole drink—without it, the cinnamon and chamomile are too similar. Two leaves are enough. Don’t use five, or you’ll end up with a broth taste. Dried is better; fresh ones are too intense.
Dried chamomile flowers : Loose leaf if you can—a rounded tablespoon in a tea ball or directly in the pot. Supermarket tea bags work in a pinch, but loose leaf makes for a much more fragrant infusion. Look for Roman chamomile rather than German; it’s milder and less medicinal in taste.
Honey : Optional, but recommended if you find chamomile a bit too floral on its own. A spoonful of acacia or wildflower honey. Never put it in boiling water—wait until the temperature drops a bit, otherwise you’ll lose its benefits and aromas in less than thirty seconds.

Put the cinnamon and bay leaf in cold water—not hot

This detail changes everything. You put both in cold water, bring to a boil together, and let simmer for five to seven minutes. The water will turn a light caramel brown during cooking. At this stage, you’ll already start to smell the kitchen—a warm, spicy, slightly woody scent rising from the pot. It’s the sign that the cinnamon is opening up. Starting cold allows for a gradual extraction, much gentler than a direct thermal shock. Chamomile, however, doesn’t need all that—high heat would make it lose its most delicate aromas, leaving you with a bland tea.

Turn off the heat before adding the chamomile

As soon as you turn off the heat, add the chamomile. Not before, not after. It needs to steep in hot water that is no longer boiling—ideally around 85°C. Cover the pot with a lid or even a plate and let it rest for exactly five minutes. Not ten. Beyond that, chamomile can turn slightly bitter and lose its floral sweetness. During these five minutes, you have nothing to do. Just sit down. It’s already working.

Filter slowly, drink while it’s still hot

Pour through a fine mesh strainer. The filtered infusion is a translucent amber with golden reflections in the light. This is when you add the honey if you wish—stir gently for thirty seconds to dissolve it well. Drink within the next ten minutes, nice and hot but without burning yourself. The heat is part of the soothing effect; it’s physical. A lukewarm herbal tea is a shame.

Tips & Tricks

If you’re preparing the infusion for two, multiply the quantities but keep the exact same steeping time for the chamomile—it doesn’t need more time for two cups, and you’ll avoid bitterness.
You can prepare the cinnamon-bay leaf decoction ahead of time during the day and reheat it in the evening—the chamomile, however, should always be steeped at the moment, never in advance.
If you use ground cinnamon because you don’t have a stick, pass the infusion through a coffee filter instead of a strainer—you’ll get a clear cup with no sediment at the bottom.

Close-up — The golden amber color of the filtered infusion, a direct invitation to evening calm.

FAQs

Can I reuse the same ingredients for a second infusion?

For the cinnamon and bay leaf, yes—a second decoction is possible, but the result will be significantly lighter. Chamomile, on the other hand, cannot be reused: it gives everything it has in the first steeping. For a well-flavored second glass, it’s better to start with new ingredients.

Can I prepare it in advance?

The cinnamon-bay leaf decoction keeps perfectly in the fridge in a closed jar for 24 hours—just reheat it in the evening and add the chamomile at the last minute. The full infusion, once filtered, can also be kept in the fridge for a few hours, but it loses its aroma. It’s best to prepare it fresh.

Can I make it with ground cinnamon instead of a stick?

Absolutely. Use a level teaspoon of powder instead of the stick, and filter the final infusion through a coffee filter rather than a simple strainer to get a sediment-free cup. The taste will be slightly more intense and less refined, but it works well.

How many times a week can I drink this infusion?

One cup per night for one to two weeks is a reasonable usage. It is advisable to take a one-week break between cycles. For occasional use—stressful evening, difficult digestion—you can prepare it only when you need it, without a particular cycle.

Is the bay leaf really necessary or can I leave it out?

You can do without it, but the infusion loses depth. It’s the bay leaf that provides that slightly resinous note that balances the sweetness of the chamomile and the warmth of the cinnamon. Without it, you get a pleasant but less interesting tea. If you really don’t have any, a small dried sage leaf can work in a pinch.

Can it be given to children?

Chamomile is traditionally used for children, but this infusion contains a significant amount of cinnamon, which can be strong for little stomachs. For children under 6, it’s best to consult a pediatrician first. For older children, a half-dose diluted in more water is a reasonable option.