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Pear Cinnamon Tea Recipe
Ash Tyrrell

Pear Cinnamon Tea Recipe

I first made this pear cinnamon tea on a chilly evening when I wanted something warm but didn't feel like reaching for coffee again. I had a ripe pear sitting on my counter and a cinnamon stick in my spice drawer, and honestly, I just wanted to see what would happen if I combined them.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 ripe pear sliced – I like using a slightly soft pear because it releases more natural sweetness into the water
  • 1 cinnamon stick – gives that warm earthy flavor; ground cinnamon works too but a stick infuses more gently
  • 2 cups water – the base of the tea so I always use filtered water for the cleanest taste
  • 1 black or green tea bag optional – adds depth if you want a stronger, more traditional tea flavor
  • 1 tablespoon honey – for natural sweetness added at the end so it doesn't lose its flavor from boiling
  • 1 teaspoon lemon juice – brightens the whole cup and balances the sweetness of the pear
  • A few thin slices of fresh ginger optional – adds a gentle warmth, especially nice if you're feeling under the weather

Method
 

  1. I cut my pear into thin slices, skin on, since most of the flavor and nutrients sit close to the skin. There's no need to peel it unless you prefer a cleaner-looking cup. Thinner slices release their flavor faster into the water.
  2. I add the pear slices, cinnamon stick, and water to a small saucepan and bring it to a gentle boil. Once it's bubbling, I lower the heat and let it simmer for about 10 to 12 minutes. This slow simmer is what pulls out all that natural pear sweetness.
  3. If I'm using a tea bag, I drop it in during the last 3 to 4 minutes of simmering. Steeping it too long can make the tea taste bitter, so I always keep an eye on the clock here. This step is optional if you prefer a caffeine-free version.
  4. Once everything smells warm and fragrant, I pour the liquid through a fine mesh strainer into my mug. This removes the pear pieces, cinnamon stick, and tea bag, leaving behind a smooth, clear tea.
  5. Last, I stir in honey and a splash of lemon juice while the tea is still hot. I taste it first, since some pears are naturally sweeter than others, and adjust the honey from there before serving.

Notes

  • I always use a ripe, slightly soft pear because underripe ones taste bland and watery in tea
  • I never skip the simmering step, since a quick steep alone doesn't pull out enough pear flavor
  • I add honey after straining, not while it's boiling, so the sweetness stays fresh and doesn't turn bitter
  • I keep the cinnamon stick whole instead of using ground cinnamon, since it gives a cleaner, less gritty cup
  • I let the tea sit for a minute before drinking so the flavors settle and blend together