Ceylon Spice & Herbal Tea Recipes

Classic Ceylon Cinnamon Tea

• 1 Ceylon cinnamon quill (or ½ tsp powder)
• 2 cups water
• Honey and a squeeze of lemon, to taste

1. Bring water to a gentle simmer.
2. Add the quill; simmer 5 minutes, then steep off the heat for 3 more.
3. Strain, sweeten with honey and add lemon. Serve warm.

Ceylon Cinnamon Simple Syrup

• 2 Ceylon cinnamon quills
• 1 cup water · 1 cup sugar

1. Combine in a saucepan; stir over medium heat until the sugar dissolves.
2. Simmer 8–10 minutes, then cool with the quills in.
3. Strain into a jar. Keeps ~2 weeks refrigerated — great in coffee, cocktails and desserts.

Golden Cinnamon Overnight Oats

• ½ cup rolled oats · ½ cup milk of choice
• ¼ tsp Ceylon cinnamon powder · pinch nutmeg
• 1 tsp honey or maple; fruit to top

1. Stir everything together in a jar.
2. Refrigerate overnight.
3. Top with fresh fruit and a dusting of cinnamon before eating.

Ceylon Cinnamon French Toast

• 4 slices bread · 2 eggs · ⅓ cup milk
• ½ tsp Ceylon cinnamon powder · ½ tsp vanilla
• Butter for the pan; maple syrup to serve

1. Whisk eggs, milk, cinnamon and vanilla.
2. Soak each slice a few seconds per side.
3. Fry in butter over medium heat until golden; dust with extra cinnamon.

Ceylon Cinnamon Coffee

• Ground coffee for 1 pot
• ¼ tsp Ceylon cinnamon powder
• Milk and sweetener, optional

1. Stir the cinnamon into your coffee grounds.
2. Brew as usual.
3. Add milk or a splash of cinnamon simple syrup if you like.

Warm Ceylon Chai Spice Blend

• 2 Ceylon cinnamon quills
• 2 tbsp green cardamom pods · 2 tsp whole cloves
• 2 tsp black peppercorns · 2 tbsp dried ginger

1. Toast the whole spices in a dry pan 2–3 minutes until fragrant.
2. Cool, then grind to a coarse powder.
3. Simmer 1 tsp per cup with milk and black tea; sweeten to taste. Store airtight.

Roasted Ceylon Curry Powder

• 3 tbsp coriander seeds · 1 tbsp cumin · 1 tsp fennel
• 1 Ceylon cinnamon quill · 5 cloves · 1 tsp black pepper
• 1 tsp turmeric powder (add after roasting)

1. Dry-roast everything except the turmeric until deep golden and aromatic.
2. Cool completely, then grind fine and stir in the turmeric.
3. Store airtight, away from light. Use within ~3 months.

Homemade Pumpkin Spice

• 3 tbsp ground Ceylon cinnamon
• 2 tsp ground ginger · 1½ tsp grated nutmeg
• 1 tsp ground cloves

1. Grate the nutmeg and grind the cloves fresh.
2. Whisk everything until evenly coloured.
3. Jar, label, and use across chai, pies, oats and baking.

Butterfly Pea Flower Tea

• 1 tbsp dried butterfly pea flowers
• 2 cups hot water (about 90°C)
• A wedge of lemon or lime

1. Steep the flowers in hot water 4–5 minutes — the brew turns deep indigo-blue.
2. Strain into glasses.
3. Squeeze in lemon and watch it shift to violet-pink. Serve hot or over ice.

Ceylon Hibiscus Iced Tea

• 2 tbsp dried hibiscus petals
• 3 cups water · sweetener to taste
• Orange slices, mint

1. Simmer hibiscus in water 5 minutes for a ruby, tart infusion.
2. Strain, sweeten while warm, then chill.
3. Serve over ice with orange and mint.

Fresh Ginger & Cardamom Tea

• 1 thumb fresh ginger, sliced · 4 cardamom pods, cracked
• 2 cups water · honey and lemon

1. Simmer ginger and cardamom 6–7 minutes.
2. Strain, then stir in honey and lemon.
3. A cosy, warming cup for cool evenings.

Blue Lotus Flower Tea

A traditional botanical, prized for its delicate aroma and deep-blue petals.

• 1–2 tsp dried blue lotus petals
• 1 cup hot (not boiling) water
• Honey, optional

1. Place the petals in a cup or teapot.
2. Pour over hot water and steep 5–7 minutes.
3. Strain and enjoy the floral aroma; sweeten lightly if you wish.

Sold as a botanical / culinary flower. Not evaluated for medical use.

Whole vs ground

Whole spices keep their aroma far longer than pre-ground. Grind small batches as you need them for the biggest flavour payoff.

Toast first

A quick dry-toast in a hot pan (until just fragrant) releases the essential oils in seeds and quills — do this before grinding.

Store it right

Keep spices airtight, cool and out of direct light. Whole Ceylon cinnamon quills stay vibrant for a year or more; ground is best within ~3 months.

Cinnamon substitution

One Ceylon quill ≈ ½–¾ tsp ground. Because Ceylon is mild and sweet, you can be generous without the bitterness cassia can bring.