Dalchini Tea (Cinnamon Tea)

The first proper rain of the season in Bengaluru always sends me straight to the kitchen for a cup of dalchini tea. It is a warm cinnamon infusion, simple to make, and it fills the whole flat with that sweet, woody smell long before the cup is ready. When the sky goes grey and the windows fog up, this is the drink my hand reaches for.

The taste is gentle and slightly sweet on its own, with a little heat that sits at the back of your throat. Add a small piece of ginger and it gets a sharper edge, which is exactly what you want on a damp, cold evening. My grandmother kept a jar of cinnamon sticks in the kirana shelf and boiled a piece whenever the weather turned. I have carried that habit into my own home, and a small pot now lives on my stove through every monsoon.

Why Dalchini Tea Is My Monsoon Cup

When the IMD forecast turns into a week of steady rain, hot drinks become a small daily ritual at home. Dalchini tea suits the monsoon because it is warming, quick to put together, and uses one ingredient most Indian kitchens already keep. You do not need black tea leaves or milk for it, so it is light enough to sip in the afternoon without feeling heavy before dinner.

Ingredients

• 1.5 cups water
• 1 inch cinnamon stick (dalchini), or 1/2 tsp cinnamon powder
• 1/2 inch ginger, lightly crushed (optional)
• Honey to taste (about 1 tsp), added off the heat
• 1/2 tsp black tea leaves (optional, for a stronger cup)
• A squeeze of lemon (optional)

How to Make Dalchini Tea (Cinnamon Tea)

1. Pour 1.5 cups of water into a small pot and add the cinnamon stick. If you are using ginger, crush it lightly and drop it in now.
2. Bring the water to a boil, then lower the flame and let it simmer for 5 to 7 minutes. This gives the cinnamon time to release its flavour and the water turns a pale golden brown.
3. If you want a stronger cup, add the black tea leaves in the last minute and let them steep.
4. Take the pot off the heat and strain the tea into your cup.
5. Stir in honey to taste once the tea has cooled slightly. Add a squeeze of lemon if you like, and serve hot.

Why People Drink It in the Rains

In a lot of Indian homes, a warm cinnamon drink is traditionally taken when the weather turns wet and cool. My family drinks this when the rain settles in for the day, mostly because it feels comforting and the kitchen smells lovely. Many people find a hot cup of dalchini tea soothing after coming in from a downpour. I do not make any health promises about it, I just know it makes a grey evening feel a little cosier.

A couple of practical tips from my own pot: a cinnamon stick gives a cleaner, milder flavour than powder, so use the stick if you have it. If you only have powder, keep it to 1/2 tsp and strain through a fine sieve so you do not get a gritty cup. Always add honey after taking the pot off the flame, because boiling honey changes its taste and makes the tea bitter.

FAQ

Can I make dalchini tea with cinnamon powder instead of a stick?

Yes. Use about 1/2 tsp of cinnamon powder for 1.5 cups of water. Simmer it the same way, then strain through a fine sieve so the cup stays smooth. The stick gives a cleaner flavour, but powder works well when that is all you have in the kirana shelf.

Should I add milk to this tea?

This version is a clear, water-based infusion, which is how I like it during the monsoon. If you prefer a creamier drink, you can add a splash of warm milk at the end, but it will mute the cinnamon a little. For a stronger cup, add the optional black tea leaves instead.

When is the best time to drink it?

I drink dalchini tea most often in the afternoon or early evening during the rains, when I want something warm but light. It is gentle enough to enjoy any time of day, and a cup after coming in from the rain feels especially nice.

More from our monsoon drinks guide.

Related monsoon drinks: Haldi Doodh and Lemongrass Ginger Tea.