Warm Spiced Pineapple Cinnamon Black Tea

Quick Recipe Version (TL;DR)

• Yield: 2 large mugs (about 3 cups / 720 ml)
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 cups (480 ml) water
• 1 cup (150 g) fresh pineapple chunks (1.25 cm pieces)
• 1 cinnamon stick (7.5 cm)
• 2 whole cloves (optional)
• 2 black tea bags (or 2 tsp loose-leaf black tea)
• 2–3 tsp honey or brown sugar, to taste
• Pinch fine sea salt (optional, enhances flavor)
• Extra pineapple chunks or wedges and cinnamon stick for garnish (optional)

Do This

• 1. Add water, pineapple chunks, cinnamon stick, and cloves (if using) to a small saucepan.
• 2. Bring just to a boil over medium-high heat, then immediately reduce to a gentle simmer.
• 3. Simmer uncovered for 8–10 minutes until the liquid is fragrant and lightly golden.
• 4. Turn off heat, add black tea bags, cover, and steep for 3–5 minutes, depending on how strong you like it.
• 5. Remove tea bags and cinnamon stick. Strain tea into a heatproof jug or directly into mugs, catching the pineapple and spices.
• 6. Sweeten with honey or brown sugar to taste and add a tiny pinch of salt if desired.
• 7. Serve hot, garnished with a few pineapple pieces and a fresh cinnamon stick if you like.

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Why You’ll Love This Recipe

• It is a cozy mash-up of classic black tea and tropical pineapple, with warm cinnamon to bridge the flavors.
• Simple pantry-friendly ingredients, plus one fresh fruit, turn into something that feels special in only 15 minutes.
• It is naturally dairy-free and easy to adjust for sweetness, strength, and spice level.
• Delicious hot on chilly days, yet it also makes a fantastic base for an iced tea version.

Grocery List

• Produce: Fresh pineapple (about 1 small pineapple or a portion of a larger one)
• Dairy: None required
• Pantry: Black tea (bags or loose-leaf), cinnamon sticks, whole cloves (optional), honey or brown sugar, fine sea salt (optional)

Full Ingredients

For the Spiced Pineapple-Cinnamon Tea

• 2 cups (480 ml) water
• 1 cup (150 g) fresh pineapple chunks, cut into roughly 1.25 cm pieces
• 1 cinnamon stick (about 7.5 cm long)
• 2 whole cloves (optional, for extra warmth)
• 2 black tea bags or 2 tsp loose-leaf black tea (Assam or Ceylon work especially well)
• 2–3 tsp honey or light brown sugar, to taste
• 1 small pinch fine sea salt (optional, about 1/16 tsp, to round out the sweetness)

For Serving (Optional)

• Extra fresh pineapple chunks or a thin pineapple wedge
• 1–2 extra cinnamon sticks, for stirring or garnish
• Ice cubes, if making an iced version

Step-by-Step Instructions

Step 1: Prep the pineapple and gather everything

Peel and core your pineapple if using whole fruit, then cut it into roughly 1.25 cm chunks. Measure out 1 cup (150 g) of the chunks for the tea. Set a few additional pieces aside if you would like to use them as garnish later.

Gather the cinnamon stick, cloves (if using), tea bags or loose-leaf tea, honey or sugar, and a small pinch of salt. Having everything ready will make the cooking process smooth and quick.

Step 2: Simmer pineapple with cinnamon and spices

In a small saucepan, combine the water, 1 cup pineapple chunks, cinnamon stick, and whole cloves (if using). Place the pan over medium-high heat.

Bring the mixture just up to a boil, then immediately reduce the heat to low to maintain a gentle simmer. Simmer uncovered for 8–10 minutes. The pineapple will soften, the kitchen will smell fragrant, and the liquid should turn lightly golden with a warm cinnamon aroma.

Step 3: Add the black tea and steep

After 8–10 minutes of simmering, turn off the heat. Add the black tea bags directly to the hot liquid. If you are using loose-leaf tea, either add it in a tea infuser or sprinkle it straight into the pan, knowing you will strain it later.

Cover the saucepan with a lid and allow the tea to steep for 3–5 minutes. Steep for 3 minutes if you prefer a milder, less tannic tea, and closer to 5 minutes if you enjoy a stronger, more robust flavor.

Step 4: Strain and adjust sweetness

Remove the lid. Take out the tea bags, pressing them gently against the side of the pan with a spoon to release extra flavor, but not so firmly that they burst. Remove the cinnamon stick as well. If you used loose tea, strain the mixture through a fine-mesh sieve into a heatproof jug or measuring cup, catching the pineapple pieces and spices.

Stir in 2–3 tsp honey or brown sugar while the tea is still very hot so it dissolves easily. Taste and add more sweetener if you like. If you are using a pinch of salt, stir that in now as well; it will not taste salty, but it will subtly enhance the fruitiness.

Step 5: Decide whether to keep or discard the pineapple

You have two options for the simmered pineapple chunks. For a clearer, more elegant tea, discard the cooked fruit and spices after straining. For a cozier, more rustic mug, spoon a few tender pineapple pieces into each mug before pouring in the tea. The fruit will be very soft and lightly sweet, almost like a warm compote at the bottom of the cup.

Step 6: Serve hot (or chill for iced tea)

For hot tea, pour the spiced pineapple-cinnamon tea into warm mugs. Garnish with a fresh cinnamon stick, an extra pineapple chunk, or a thin pineapple wedge perched on the rim, if you like. Serve immediately while piping hot and fragrant.

For iced tea, let the strained tea cool to room temperature, then refrigerate until thoroughly chilled (about 2 hours). Serve over plenty of ice with extra pineapple pieces. You may want to slightly increase the sweetener when making an iced version, as cold drinks often taste less sweet.

Pro Tips

• Do not over-boil the tea bags. Always turn off the heat before adding the tea, and steep off the heat. Boiling can make black tea taste harsh and bitter.
• Use ripe pineapple for the best flavor. A sweet, fragrant pineapple gives a naturally fruity tea without needing a lot of added sugar.
• Adjust the strength easily. For a lighter tea, use 1 tea bag and steep for 3 minutes; for a bolder tea, use 2 bags and steep 5 minutes.
• Make it in a larger batch. This recipe scales up very well. Simply keep the ratio of 1 cup water to 1/2 cup pineapple chunks and 1 tea bag per serving.
• Try different black teas. A malty Assam gives more body, while a bright Ceylon keeps the drink lighter and more citrusy.

Variations

• Ginger-Pineapple Cinnamon Tea: Add 4–5 thin slices of fresh ginger to the saucepan with the pineapple and cinnamon. Simmer as directed for a gently spicy, soothing variation.
• Creamy Coconut Twist: After straining, stir in 2–3 tbsp canned coconut milk or barista-style coconut milk. Heat gently until steaming, but do not boil, for a richer, dessert-like drink.
• Lightly Sparkling Version: For a refreshing mocktail, brew the tea slightly stronger, chill it, then serve half tea and half chilled sparkling water over ice with pineapple chunks.

Storage & Make-Ahead

Once strained, the spiced pineapple-cinnamon tea can be cooled and stored in an airtight jar or bottle in the refrigerator for up to 3 days. For best flavor, remove and discard all fruit and spices before storing. Reheat gently in a saucepan over low heat or in the microwave until steaming but not boiling.

If you want to prep ahead, you can simmer a concentrated batch of the pineapple-cinnamon base (without adding the black tea). Store this base in the fridge for up to 3 days, then heat the amount you need and add black tea to steep just before serving. This keeps the tea flavor fresh and prevents it from becoming overly tannic over time.

Nutrition (per serving)

Approximate values per serving (1 large mug, assuming you drink the liquid and some of the pineapple pieces, and use 3 tsp honey total for the batch): about 60 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 15 g carbohydrates; 13 g sugars; 1–2 g fiber; 0–1 g protein; less than 5 mg sodium; approximately 40–50 mg caffeine (depending on the strength and brand of black tea used). These numbers are estimates and will vary with your exact ingredients and portion sizes.