Cinnamon chai

I have long been friends with the Fernando family from Sri Lanka, producers of one of the world’s finest teas, Dilmah. During the planning of a School of Tea, I dropped by Dilhan and Serena Fernando’s house for a chat. Serena makes a chai with organic Sri Lankan cinnamon, and it was amazing. The sweetness of the cinnamon really came through, making this one of my favourite chais. You could also put this chai tea into an ice cream machine, for a wonderful ice cream. Thank you Serena.

Preparation 5 minutes
Cooking 10 minutes


  • 2 cinnamon sticks
  • tablespoons good-quality black tea leaves (such as Dilmah English Breakfast)
  • 2 tablespoons condensed milk, or to taste
  • ground cinnamon, for sprinkling


Pour 500 ml (17 fl oz/2 cups) water into a saucepan and bring to the boil over high heat. When the water is close to boiling, add the cinnamon sticks and leave to boil for 3–4 minutes, allowing the essential oils from the cinnamon to infuse the water.

Add the tea and boil for a further 1–2 minutes, depending on how strong you like your tea.

Strain the tea into two cups and sweeten to taste with condensed milk. Sprinkle with cinnamon and enjoy.