Ginger and Cinnamon

A warm, spiced infusion for cold mornings

Ginger and cinnamon are two of the oldest partners in the spice cupboard. Here they are combined in a simple, caffeine-free infusion: dried ginger for the lively warmth, and true Ceylon cinnamon for the sweet, floral roundness.

Dried ginger has a more concentrated, spicier character than fresh, and it releases its flavour slowly into hot water. The cinnamon softens the ginger's bite and adds natural sweetness, which is why the blend tastes good with little or no sugar.

The cup is golden and warming, with ginger up front and cinnamon behind. It is the kind of drink you want on a cold morning, after a heavy meal or at the end of a long day, and it works well with honey or a slice of lemon.

Steep one teaspoon per cup in boiling water for five minutes, or simmer it in a small pot for a stronger cup. Add milk and honey for a chai-style drink. Because there is no tea leaf, you can enjoy it in the evening. Keep the tin sealed, away from moisture.