Cinnamon has been used in traditional Chinese medicine to treat a wide range of ailments, including the common cold and indigestion. In addition to its health benefits, cinnamon has a naturally sweet taste, making it an ideal ingredient for a cup of tea.

Cinnamon Tea – Features

Cinnamon, the sweet-smelling spice that adds mild warmth and richness to apple and pumpkin tarts, can also be used to make a slightly spicy tea. Cinnamon bark, the necessary ingredient for cinnamon tea, is made from cinnamon, and you can use the powder or the sticks to make beer.

Cinnamon Tea – Preparation

To make a cup of cinnamon tea, start by combining 1 1/2 cups of water and a cinnamon stick in a pot. Bring the water to a slow boil, covered, over medium heat. After boiling the water for 15 minutes, remove it from the heat and let it steep for another 15 minutes.


  • Cinnamon tea on branch
  • 1 cinnamon stick
  • 1 ½ cup (355 ml) of water
  • Cinnamon black tea
  • 1 cinnamon stick
  • 1 cup (237 ml) of boiling water
  • 1 bag of black tea
  • Sugar, stevia, or other sweetener of your choice (optional)
  • Cinnamon Ginger Tea
  • 2 cinnamon sticks
  • ¾ cup (40g) ginger, minced and peeled
  • 3 quarts of water
  • Honey, to taste

Method 1

Making tea with cinnamon sticks

1 – Fill a pot with water and a cinnamon stick. Pour 1½ cups of water into a medium saucepan. Add 1 cinnamon and cover the pot with a lid before placing it on the stove.

If you prefer, you can use a glass teapot instead of a pot.
For a stronger tea, break the cinnamon stick into several parts.

2 – Bring the pot to a slow boil. The cinnamon flavor comes off the stick when it simmers, so set the burner on your stovetop to medium-low heat. Bring it to a boil, which should take approximately 15 to 25 minutes.

Don’t be alarmed if the water is only a pale yellow color, even when it comes to a full boil. It takes time for the tea to darken.

3 – Allow the tea to steep for 15 minutes. Once the water and cinnamon mixture has reached a full boil, remove it from the burner. The tea needs to cool down a bit so that the rest of the cinnamon is released from the stick, so let the tea rise for about 15 minutes from the heat. As the tea steeps, it will begin to darken, turning a golden red color.

4 – Strain the tea into a cup and serve. After letting the tea steep a bit, pour it through a very fine strainer into a mug. The strainer will remove any pieces of cinnamon that were broken during preparation. Serve or drink the tea right away.

During the steeping and brewing process, the tea will cool down. If it’s not as hot as you’d like when it’s finished, pour the filtered tea back into the pot and reheat it.

Method 2

Using a tea bag and cinnamon to make tea

1 – Combine the cinnamon stick and boiling water in a mug. Place a cinnamon stick in a cup or mug of tea. Next, pour 1 cup (237 ml) of boiling water over the stick so that it is completely submerged. Using filtered water generally results in a better tasting tea.

2 – Cover the mixture and let it rest. When the cinnamon and water combine in the cup, cover with a saucer. Allow the mixture to steep for 10 minutes for the cinnamon to begin to release its flavor.

If you don’t have a saucer to cover your cup, you can use a piece of aluminum foil.

3 – Add the tea bag and push it for several more minutes. When the cinnamon stick has finished steeping in the water, add 1 bag of black tea. Allow the tea bag to steep in the cup with the cinnamon for another two to three minutes.

You can use regular or decaffeinated black tea, depending on your preferences.
If you are not a fan of black tea, you can substitute rooibos tea or honeybush tea.

4 – Mix a little sweetener and serve. After the tea bag has been soaked for a few minutes, remove it and remove the cinnamon from the cup. Add sugar, stevia, or your preferred sweetener, and drink immediately.

If the tea has gotten cold while you were waiting for it to spill, reheat it in the microwave. Heat it high in 10 second intervals until it reaches the desired temperature.

Method 3

Preparation of ginger and cinnamon tea

1 – Combine the cinnamon, ginger and water in a saucepan. Add 3 quarts (2.8 l) of water, 2 cinnamon sticks, and ¾ cup (40 g) of peeled and minced ginger to a large saucepan. Cover the pan and place it on the stove.

For a stronger cinnamon flavor, break the sticks into several smaller pieces.

2 – Allow the mixture to simmer. Place the burner under the pot on a medium low setting and bring it to a simmer. Let the mixture continue to simmer for at least an hour to ensure all the flavor of the cinnamon and ginger is released. You will know that the tea is simmering when you see gentle bubbling in the pot. Watch it closely to prevent the tea from reaching a full boiling point.

3 – Strain the tea. When the tea has simmered for an hour, remove the pot from the stove. Next, use a fine strainer to strain the cinnamon and ginger pieces from the tea.

4 – Serve with honey. The recipe contains 3 quarts (2.8 L) of tea, so pour it into individual cups or teacups to serve. Mix in a little honey to taste, and serve. You can make the cinnamon ginger tea several hours in advance, but be sure to reheat it before serving.

Cinnamon Tea – Benefits

Cinnamon and cholesterol

A research study published in the September 2 013 issue of “Annals of Family Medicine” concluded that consumption of cinnamon at a dose of 120 milligrams to 6 grams per day was associated with reduced levels of total cholesterol, LDL cholesterol and triglycerides, along with higher levels of the good cholesterol, HDL.

Antioxidant content

The American Cancer Society notes that natural antioxidants in food may provide some health benefits, including preventing certain cancers. Compared to other antioxidant-rich herbs and spices, cinnamon has the third highest antioxidant content, with only cloves and allspice having more.

Type 2 diabetes

The Diabetes Action Research and Education Foundation reviewed multiple studies that were studied to determine the effects of cinnamon on blood sugar control in diabetics. Clinical trial findings suggest the possibility of a small to moderate effect of supplemental cinnamon on blood sugar in diabetics, probably due to small changes in insulin sensitivity.

Samantha Robson
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Dr. Samantha Robson ( CRN: 0510146-5) is a nutritionist and website content reviewer related to her area of ​​expertise. With a postgraduate degree in Nutrition from The University of Arizona, she is a specialist in Sports Nutrition from Oxford University and is also a member of the International Society of Sports Nutrition.

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