In brief: An organic herbal infusion, caffeine-free, with notes of cinnamon, mandarin, apple and ginger. Brew at 100°C for 10 to 12 minutes, using 15 to 20 g per litre.
Some infusions tell the story of an entire season from the very first sip. Our Winter Warmth herbal infusion is one of those rare blends: an organic, caffeine-free mix designed to warm your hands as much as your mood, at that time of year when the days grow shorter and you find yourself reaching for a gentle ritual to tuck between two quiet moments.
Cinnamon takes centre stage here, in conversation with mandarin, apple and a handful of carefully chosen spices. The result is a comforting, naturally slightly sweet infusion, equally at home as an afternoon treat or an evening cup enjoyed wrapped in a blanket.
To extend this winter interlude, explore our organic herbal infusions, each crafted as its own small sensory journey.
The aromatic profile of Winter Warmth
On the nose, cinnamon comes first: round, woody, almost like something fresh from the oven. Behind it, orange peel and mandarin essential oil bring a bright citrus energy that keeps the blend from tipping into the overly sweet. It is this tension between warm spice and vibrant zest that gives the infusion its character.
On the palate, organic apple reveals itself from the first sip. It lays down a fruity, lightly tart base, onto which hibiscus and rosehip settle in. These two ingredients give the infusion its beautiful copper-red colour and the rounded quality so characteristic of winter blends.
At the heart of the cup, ginger, cardamom, clove and a hint of black pepper form a spice accord that is warm and well-defined without being sharp. Each spice holds its own, as in a good gingerbread recipe or an alcohol-free mulled drink.
The finish is long, lightly woody, with a touch of walnut and a softness from the rose petals. The popcorn, surprising on paper, adds an almost biscuity toasted note that smooths everything together. A true seasonal blend, balanced, with no aggressive citrus or overbearing spice.
If you enjoy warm, spiced infusions, you might also like our Chakra Chai herbal infusion, which leans more chai-forward, or our herbs, spices and flowers infusion for a more botanical take.
How to brew Winter Warmth
Our house recipe is straightforward: 15 to 20 g of the blend per litre of water, brought to a full boil at 100°C, steeped for 10 to 12 minutes. This longer brew time matters: the spices, peels and apple pieces need that time to fully release their aromas.
For a single cup, use about 2 heaped teaspoons in 250 ml of boiling water. Cover the cup while it steeps: this keeps in the volatile compounds from the cinnamon and mandarin, which are the heart of the aroma. Strain and enjoy as it is, the cane sugar already in the blend is sweetness enough.
This infusion also lends itself to some lovely variations. Served cold, simply brew it as usual, then chill for a few hours: you get a refreshing drink with spiced apple notes, perfect in autumn or during the shoulder seasons.
You can also use it as the base for an alcohol-free mulled drink: add a slice of fresh orange, a star anise and a splash of warm apple juice. Some fans even fold it into a winter fruit soup or a homemade syrup for flavouring desserts.
For more guidance on choosing your evening infusion, our guide which herbal infusion to choose covers different profiles by time of day and mood.
Ceylon cinnamon or cassia: what you need to know
Not all cinnamon is created equal. Ceylon cinnamon, known as true cinnamon, offers a more delicate, floral flavour and naturally contains very low levels of coumarin. Cassia, the variety most commonly found in supermarkets, is sharper and carries a higher concentration of coumarin, a compound whose intake at high doses is monitored by the EFSA.
For a daily infusion, choosing a quality organic cinnamon makes good sense, both for the flavour and for regular use. Julien Huot, who runs Thés & Traditions, personally selects every spice that goes into our blends, with an unwavering focus on provenance and organic farming.
The tradition and benefits of cinnamon
Cinnamon has been used for centuries in infusion traditions around the world. It is traditionally associated with digestive comfort after rich meals, particularly in winter. The ANSES notes that moderate consumption, as part of a balanced diet, remains the best approach.
Ginger, which features in our blend, is also traditionally associated with digestive comfort in well-documented folk use. Orange peel and mandarin bring an invigorating quality that is particularly pleasant in the cold season, without stimulating the body, since the blend is entirely caffeine-free.
Hibiscus and rosehip add a fruity dimension appreciated for its refreshing character. Rosehip is traditionally recognised as a valued winter ingredient, often cited in historical recipes. These ingredients are not a substitute for medical advice, but they place this infusion firmly within a lineage of time-tested, comforting blends.
Storage
Store your herbal infusion in its original tin or in an airtight container, away from light, moisture and strong odours. The spices and essential oils are sensitive to air: a well-sealed jar will keep the blend's aromatic finesse intact for many months.
Frequently asked questions
What are the benefits of cinnamon?
Cinnamon is traditionally valued for digestive comfort, especially after rich meals. It also adds to that warm, cosy feeling in cold weather. For regular use, Ceylon cinnamon is the better choice: milder and naturally low in coumarin.
How do you brew a cinnamon herbal infusion?
Use 15 to 20 g of the blend per litre of water at 100°C, and steep for 10 to 12 minutes, covered. Strain and drink as it is. For a single cup, 2 heaped teaspoons in 250 ml of boiling water is all you need.
What is the difference between Ceylon cinnamon and cassia?
Ceylon cinnamon, or true cinnamon, has a more floral, delicate flavour and very low coumarin levels. Cassia is sharper, more economical, and higher in coumarin, which makes it worth using sparingly in everyday life.
How should you drink cinnamon as an infusion?
Infusion is the gentlest approach: boiling water, a long steep of 10 to 12 minutes, and a good organic cinnamon. Enjoy it on its own or as part of a blend like our Winter Warmth, which pairs cinnamon with apple, ginger and citrus.
What ingredients make a good apple and cinnamon infusion?
A classic base combines dried apple pieces, cinnamon sticks, orange peel and a hint of ginger. You can also explore our Autumn herbal infusion and its seasonal variations to enrich your ritual.
Sources
Our information on cinnamon and coumarin draws on opinions published by the EFSA and recommendations from the ANSES regarding everyday spice consumption. For further reading on the traditional uses of plants in infusion, refer to the reference publications of the INSERM.
To continue exploring, you might also enjoy our Magic Moon herbal infusion, crafted for quieter evenings.
