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Cinnamon Tea (Te de Canela)

In San Antonio, the rare chilly school morning was made more bearable by drinking sweetly aromatic te de canela with breakfast. Served steaming hot in a pottery mug, it provided an extra jolt of warmth that lingered at least until second period geometry class.

For 2 cups of tea

Ingredients:

12 ounces water
1 stick Ceylon cinnamon, 3 inches long
Sugar or honey, if desired

Method:

In a small saucepan, bring the water to a boil. Add the cinnamon and turn off the heat. Let it steep for 8 to 10 minutes, covered. If desired, add sugar or honey to taste.

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