Homemade Cinnamon Tea | Page 2

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Servings

1 cup

Cinnamon tea is often the drink people imagine to be complicated—like you need rare sticks imported from Asia, a precise ritual, and kitchen scales. The truth? Two sticks, some water, twenty minutes. That’s it. And that’s exactly why it’s perfect for a Saturday morning.

Final result — A cup of homemade cinnamon tea—ready in 20 minutes, fragrant and comforting with every sip.

In the cup, the liquid takes on a deep amber color, almost copper, with that warm spicy scent that fills the whole room long before you even touch it. The first sip is slightly astringent, with an underlying sweetness vaguely reminiscent of gingerbread without the sugar. No heaviness. Just that little heating effect in the throat that settles in slowly, like a hand placed on your shoulders.

Why you’ll love this recipe

✓Zero skills required : If you can boil water, you can make this tea. There is nothing to fail at, no critical timing, no special technique.

✓It works while you drink it : Cinnamon slows down the absorption of glucose into the blood. Concretely, your blood sugar rises less sharply after breakfast—and you have less urge to dive into the first cookie you see at 10 a.m.

✓A real quiet moment : Those 15 minutes of simmering are 15 minutes where you do nothing else. It forces a break. On the weekend, it’s exactly what’s needed.

✓It adapts to your mood : A squeeze of lemon if you want something sharp. A spoonful of honey if you need sweetness. It works just as well plain.

Ingredient Notes

The strict minimum for a tea that actually does something: cinnamon, water, and two or three options depending on your taste.

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.

Starting slowly

Pour your 350 ml of water into a small saucepan—not a large one, otherwise the water evaporates too much and you’re left with three sips at the bottom. Bring to a boil, then lower the heat immediately. Drop in the sticks. At this exact moment, the smell changes. It’s no longer just hot water—it becomes something spicy, rounded, almost comforting. It’s the sign that the essential oils are starting to release.

The moment where there is no rush

Let it simmer over low heat for 10 to 15 minutes. Not at a rolling boil—a tiny simmer is enough, those little bubbles rising lazily to the surface. The water color will change from transparent to beige, then to an increasingly pronounced amber, like a very steeped tea but with that characteristic orange tint of cinnamon. Turn off the heat. Let it sit for another 5 minutes. The cinnamon continues to infuse in the hot water and the aroma becomes deeper, less volatile, and smoother.

Filtration—the step we always rush

Use a fine-mesh strainer. Cinnamon sticks leave particles in the water—not huge ones, but enough to make the tea grainy in the mouth if you don’t filter. Pour slowly into your cup. You can rinse the sticks and reuse them a second time—they provide a lighter but still very decent infusion with that lingering woody scent.

Tips & Tricks

Do not boil the sticks at a rolling boil for 15 minutes: this releases bitter compounds and destroys some of the aromas. A simple simmer is truly enough.
Keep your tea in a thermos if you want to drink one cup in the morning and another during the day—it stays good for 8 to 10 hours without losing much.
If you only have ground cinnamon, it works (1 teaspoon), but put it in a tea filter or an infusion ball. Otherwise, you’ll be drinking suspended powder, which is much less pleasant.

Close-up — The deep amber color tells you the infusion is ready. The darker it is, the more concentrated it is.

FAQs

Can I use ground cinnamon instead of sticks?

Yes, 1 teaspoon of ground cinnamon replaces 1-2 sticks. Put it in an infusion ball or a tea filter before dipping it in the water—otherwise, you won’t filter it well and the tea will be grainy. The result is a bit stronger in taste and slightly less refined.

How many cups per day, and for how long?

1 to 2 cups per day maximum. Cassia cinnamon (the most common variety) contains coumarin, which can affect the liver in large quantities over the long term. With Ceylon, the risks are much lower. Take one-week breaks after a month of regular consumption.

What is the difference between Ceylon and Cassia cinnamon?