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.

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 Egyptian 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.