In teas, a more subtle and appealing flavor comes from the curly inner bark of the cinnamon tree, more commonly known as cinnamon sticks, than from ground cinnamon. If you add a hint of lime to this brew, you'll have authentic Mexican te de canela, a traditional morning tea. You can also make this tea from scratch
Place three 4-inch cinnamon sticks, broken in half, in 4 cups of water in a heatable teapot or saucepan on low heat, for 15 to 20 minutes. Bring the water to a boil.
Take the pan off the burner and let it rest for 15 minutes until the water turns to a rich reddish color.
Reheat the tea a second time until boiling. For a fuller-bodied flavor, add black tea, either in a bag or loose, for an additional 2 to 3 minutes.
Strain the tea into a teapot or directly into cups. Sweeten it with honey. For the Mexican te de canela, skip the honey and add 1 teaspoon of freshly squeezed lime.
For sweetest results, use sticks of Ceylon cinnamon, with its milder, vanilla notes, instead of cassia cinnamon. You can also add cloves as part of the infusion of the cinnamon sticks for an additional flavor note.