Cinnamon stick tea from Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen (page 228) by Maureen Abood

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on October 07, 2018

    Finally, I found a way to make pure cinnamon tea. It's quite easy too, once you know how to. Breaking the sticks is important, if you don't do it the tea stays weak. I use a meat mallet if the sticks are too hard to break by hand. Even better if you also add one clove per cup.

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