This cinnamon tea–a warming, cozy drink–is easy, simple, and always welcome. Just steep cinnamon sticks in simmering water, pour, add a bit of your favorite sweetener, and you’re set.
What's the best type of cinnamon to use in this tea?
It truly comes down to personal preference. The two most common types of cinnamon on the market are Ceylon and cassia although hundreds of varieties exist
Ceylon cinnamon is slightly paler in color than cassia and has a lighter, more vibrant cinnamon taste.
Cassia, which originates in Asia, tends to be a more burnished shade of brown and has a more pronounced, some would say hotter, cinnamon taste.
- Quick Glance
- 5 M
- 20 M
- Serves 4
In a small saucepan, bring 4 cups water and the cinnamon sticks to a boil. Cover, reduce the heat to medium-low, and simmer for 15 minutes. Remove from the heat.
Divvy the tea among mugs, cups, or glasses, placing a cinnamon stick in each glass. Sweeten with sugar to taste. Originally published November 27, 2018.
Chilled Cinnamon Tea Sparkler
Prefer your tea chilled? After simmering, let your tea cool to room temperature, then discard the cinnamon and ginger. Chill until completely cold. Add ice to a tall glass, fill half-full with your favorite sparkling water, then top with the chilled tea. Sweeten with sugar to taste.
Recipe Testers' Reviews
When so many of us turn to a nondescript bag for our afternoon tea, it’s easy to forget that you can make a flavorful cup of tea from something as simple as a few cinnamon sticks. I always think brewing and steeping the tea is part of the experience and the 15 minutes this tea simmers is downright delightful. The smell is sweet and cinnamon-y—like the best scented candle ever. And the taste? Well, I wasn’t expecting such a full-bodied cup of tea! It tasted like it smelled, but more floral.
I added a bit of raw sugar (maybe a 1/4 teaspoon?), but it really didn’t need it. I poured myself 2 giant cups and wondered how many times a person could reuse those cinnamon sticks and still get a decent cup of tea.
This cinnamon tea was soothing and gentle and, in my mind, I think it must have some healthful properties as well. Tested it mid-blizzard and it was perfect late at night as I watched the snow falling. It would be a great alternative to hot chocolate (sorry! I know diehard hot chocolate fans might quibble with this!) after a snowy hike, walk around the neighborhood, ice skating adventure, or after dinner if you're seeking a non-alcoholic end. It was gentle and, even with a bit of sugar, seemed still more cinnamon-y than sugary.
Starting with just one cup of water per serving created very small servings after 15 minutes of simmering and I would start with more water per cup of tea desired next time. I also wondered if I should have covered the pot while it simmered so as not to lose so much of the volume. That could mean adding at least an additional stick or two of the cinnamon. While my tea was tasty, it was nowhere near as brown as the photo, so I wonder if the author used a different type of cinnamon? I used True Ceylon, which my spice shop described as the less spicy and more complex option, and that was why they recommended it over cassia cinnamon. Also, while I generally prefer my tea unsweetened, this was improved by a bit of sugar. Depending on what it would be served with, I also thought about playing with the type of sweetener: honey comes naturally to mind, as does agave.