Have you tried cinnamon tea?
It’s simple, sweet, and delicious and contains many health benefits. In fact, I like many teas, the aromas, the flavors, and just the experience, what about you?
In places like Japan and China they have whole rituals around tea, so there must be more to it than we know 🙂
Today I thought I’d share some cinnamon tea recipes with a few great alternatives you can use to give your cinnamon tea a twist. And if you’ve got ideas of your own to share, I’d love to hear them so leave your comments below.
Benefits Of Cinnamon Tea
In Chinese medicine cinnamon is considered a hot food and as such it’s well known for it’s ability to help boost metabolism.
Organic Authority says: “Chinese medicine and Ayurveda have long revered cinnamon as a superpower used to treat things such as colds, indigestion and cramps and also believed to improve energy, vitality and circulation”.
On top of that:
- It’s a powerful antioxidant
- It can help lower cholesterol
- It contains anti-bacterial and anti-viral properties
- It has loads of benefits for type 2 diabetes
- And of course, my favorite benefit…it helps reduce inflammation!
How To Make Cinnamon Tea
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Making pure cinnamon tea really couldn’t be easier.
Using your hands or some scissors, roughly break up 1 cinnamon stick into a small pot, add 3 cups water, bring to the boil, then lower the heat and simmer for 20 minutes. That’s it!
Pour the tea into a tea pot and serve. The pure cinnamon tastes sweet enough and you can drink it straight. This may sound strange but cinnamon has a naturally sweet flavor all on it’s own.
Just one more tip: Leave the cinnamon stick soaking in a little of the water and you can just keep adding extra water, bring it back up to the simmer for 5 minutes, and drink again.
You can do this for a few rounds to get the most out of each cinnamon stick.
Recipe #1: Lemon Ginger Cinnamon Tea
Add 1/2 small squeezed lemon (so the juice), 1/2 teaspoon freshly grated ginger, and a few drops liquid stevia extract or 1/2 teaspoon raw honey, for a spicy tea that is helpful for colds and flu, and also helps to give the metabolism and added boost, ginger is well known for that.
Recipe #2: Cinnamon Chai Dandelion Latte
Dandelion root is a fantastic liver detox herb, so combined with cinnamon and the wonderful aromas and benefits of other aromatic spices, this tea is a great addition to your menu.
To make it, add the following ingredients to a small saucepan.
- 2 roasted dandelion root tea bags
- 1 cinnamon stick, broken into pieces
- 3-4 cardamom pods, crushed (or use scissors to cut them up)
- 1/2 teaspoon whole cloves
- 1/2-inch piece of fresh ginger, thinly sliced
- 5 cups water
Bring to the boil, then simmer for 10-20 minutes on low. Add milk or coconut milk to the pan, enough to your taste – meaning if you like it stronger, don’t add so much milk. Add a few drops of liquid stevia extract for sweetness, then serve into mugs and enjoy.
Can be reheated over a low heat.
Recipe #3: Cinnamon Turmeric Green Tea
I’ve written about the amazing anti-inflammatory benefits of green tea and turmeric before. So you take the green tea and both cinnamon and turmeric and you have yourself a very powerful anti-inflammatory drink!
Drinking a cup or two on a regular basis can help reduce the inflammation associated with many health conditions.
All you have to do is place a green tea bag into a cup along with 1/2 stick cinnamon and a pinch of ground turmeric, leave for a few minutes and then drink away. You can reuse the cinnamon stick 4-5 times.
Recipe #4: Cinnamon Ceylon Tea
To make the Ceylon Cinnamon tea, just do the same as you did with the green tea above, just add the half stick cinnamon directly to the cup along with your regular tea bag. And for a cheats version, add 1/4 teaspoon ground cinnamon directly to the cup instead.
Recipe #5: Pure Cinnamon Tea
If you like to keep it simple, then stick with the original recipe above and drink it in it’s pure form. Drink it hot, or…put it on ice and drink it cold, it tastes fantastic either way!
Give it a try and see if you like it.
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