Te de Canela (Cinnamon Tea)
Cuisine Recipes
I have been drinking te de canela, or cinnamon tea, since I was a youngster. My mom generally made it for us when we had a sensitive throat, a fever or for no obvious reason. This cinnamon tea can be improved with honey, sugar, or piloncillo, which is Mexican earthy colored sugar, and we frequently added a press of new lemon juice. As grown-ups the tea is spiked with unadulterated stick liquor, which is extremely normal among Hispanic individuals.
Cooking Ingredients
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1 1/2 cups water
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1 1/2 sticks Ceylon cinnamon, broken into pieces
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choice of sweetener, such as honey, sugar, or piloncillo (optional)
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1/2 teaspoon lemon juice, or as needed (optional)
Cooking Direction
Place water and cinnamon sticks in a pot and heat to the point of boiling. Diminish intensity and stew for 10 minutes. Strain tea and fill a cup; add sugar and lemon juice as wanted.