Think Spice… Cinnamon – Peppermint Cinnamon Tea

Sunitas World kindly hosts this month’s round of the Think Spice… Event, featuring cinnamon.

There are several varieties of cinnamon – the bark of the Ceylon cinnamon, which is usually meant by cinnamon in my part of the world (very etherical, fresh and sweet taste), the more common and pungent cassia cinnamon (which is what most people in the US think of when they talk about cinnamon), and Indonesian and Vietnamese cinnamon. All of these can be used interchangeably, but they do differ in taste, nonetheless.

For this event I chose a very simple and basic concoction I learned from a traditional healer years ago – a herbal tea consisting of no more than mint (fresh or dried) and cinnamon.

Peppermint Cinnamon Tea

This is perfect to warm you up on a cold winter night as we have them where I live (north of 53° latitude) and it is about the best remedy for a sore throat I know. The cinnamon makes it taste pleasantly sweet without additional sweetening, but you can add a little honey if you want to.

All you need is fresh or dried mint – preferably Moroccan mint / spearmint, and cinnamon sticks. For a mug use about 3 sprigs of fresh mint or 2 teaspoons dried, and a 1 inch piece of cinnamon stick. Crush the cinnamon coarsely, combine cinnamon and mint in a mug (or small teapot), pour over boiling water. Cover your mug with a lid and let steep for 10 minutes.

The dried mint makes a stronger tea, the fresh one has a more pleasant flavor.

Strain the tea into a glass or clean mug, add a piece of fresh whole cinnamon stick (approx. the length of your glass or mug) to stir and for decoration, enjoy.

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