Whole quills, gentle heat, and a touch of jaggery — a Sri Lankan–style chai without the clove-heavy punch of cassia.
You will need
• 2 Ceylon cinnamon quills (Alba grade)
• 500 ml whole milk
• 250 ml water
• 1 tbsp jaggery or soft brown sugar
Method
1. Lightly toast the quills in a dry pan for 30 seconds until fragrant.
2. Simmer water with quills for 8 minutes, covered.
3. Add milk; bring to a bare simmer, never boil. Steep 10 minutes off the heat.
4. Sweeten to taste; strain and serve warm.
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