Iara Lima

As autumn comes to an end and the days grow cold, the body asks for something warm. The soul does too. Apple cinnamon tea is what nature has reserved for this moment: the fruit that keeps, the bark that warms, the honey that sweetens without weighing down.

Here, I’ll teach you how to make the tea in a way that understands it’s not just a drink it’s care, comfort, and memory.

Before we begin, a brief lesson on how to extract the best from plants:

Part of the plant	Technique	Why
Barks, roots, hard stems (cinnamon stick, ginger, licorice root)	Boiling — put in cold water and bring to heat	They need prolonged heat to release compounds. Boiling breaks down hard fibers and extracts essential oils and medicinal properties
Leaves, flowers, soft fruits (mint, chamomile, fennel)	Infusion — boil water first, pour over the ingredient and cover	Soft parts release faster; direct boiling may make them bitter or evaporate essential oils

In today’s tea, the apple is the meeting point: it is a soft fruit, but it goes to heat because it holds up. The cinnamon stick requires boiling. Honey comes only after everything is off the heat, so it doesn’t lose its properties.

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Apple cinnamon tea

Ingredients (for 2 cups):

Ingredient	Quantity	What it brings
Water	2 cups (500 ml)	The base, the liquid element that carries everything
Apple	1 medium unit (with skin)	Antioxidants, fiber (pectin), vitamin C that strengthens immunity
Cinnamon stick	1 medium unit	Anti-inflammatory, thermogenic (warms the body), aids digestion
Honey	1 teaspoon	Natural sweetener, antibacterial, soothes the throat

Utensils: saucepan with lid, strainer or sieve.

Method — step by step

1. Wash the apple and cut it into small pieces (with the skin on).
   The skin concentrates antioxidants and polyphenols, do not remove it!
   Remove only the seeds (they contain amygdalin, a substance that is not recommended in excess).
2. Place the water and cinnamon stick in the saucepan and bring to medium heat.
   The cinnamon stick needs to boil to release its essential oil and coumarin (which gives the aroma and warming effect).
3. Just before it boils, add the apple.
   This way both ingredients cook together. When it boils, lower the heat, cover, and leave for 5 to 8 minutes. The apple should soften and release its flavor.
4. Turn off the heat and leave it covered for another 5 minutes.
   This final resting time extracts the last compounds without evaporating them. It’s like giving the tea the necessary time for the aromas to fully integrate with the steam.
5. Strain and press the apple firmly with a spoon.
   The cooked apple still holds liquid and fiber squeezing extracts the last drop of remedy.
6. Sweeten with honey (only now).
   Never put honey in boiling water. High temperatures destroy its enzymes and medicinal properties. After straining, stir the honey until it dissolves.
7. Serve hot, in silence, feeling the aroma.
   Hold the cup with both hands. Inhale the steam. Give thanks. Drink slowly.

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Caution (for every remedy…)

Apple cinnamon tea is safe for most people. However:

Condition	Recommendation
Pregnant women	Excess cinnamon is not recommended; may cause uterine contractions. Consult a doctor before drinking.
People with hypoglycemia (low blood sugar)	Cinnamon lowers blood sugar; drink in moderation and preferably with solid food.
Severe liver disease	Cinnamon contains coumarin; in very high doses it may affect the liver. Do not overdo the amount or drink the tea every day for months on end.

For most people, one cup of tea per day at the peak of winter is pure affection.

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What else can you do with the leftovers?

• The cooked apple left in the strainer is not trash. Eat it as a dessert: add some plain yogurt, oats, and any leftover honey. It’s pure fiber, helps digestion, and doesn’t waste what the plant gave.
• The cinnamon stick, after being used, can be washed, dried, and kept for another tea. It still has more to give.