By the Ancient Nutra Editorial Team · 26 October 2026 · 5 min read
- One teaspoon of ginger powder and half a teaspoon of cinnamon powder, simmered gently for 15 minutes with two cloves and two cardamom pods, make a pot that serves two.
- Powdered spices settle, so strain the pot through a fine sieve or a clean cloth before pouring.
- Ginger can cause heartburn or an upset stomach in some people, so start with this small amount and taste as you go.
Some weekend mornings call for something slower than a quick cup of tea. This is a pot of warm, fragrant spiced water: ginger for heat, Ceylon cinnamon for sweetness without sugar, and a little clove and cardamom for aroma. It uses four spices from a Sri Lankan kitchen shelf, one saucepan and about 20 minutes, and it is easy to double for a table of guests.
What you need
- 2 cups (about 500 ml) water
- 1 teaspoon Ancient Nutra's Ginger Powder
- 1/2 teaspoon Ancient Nutra's Cinnamon Powder
- 2 whole cloves
- 2 cardamom pods, lightly crushed
- 1 teaspoon Ancient Nutra's Coconut Sugar, optional
Ginger (Zingiber officinale) is the root, or rhizome, of the plant, dried and ground. Ancient Nutra's Cinnamon Powder is ground Ceylon cinnamon (Cinnamomum verum), the true cinnamon long associated with Sri Lanka, rather than the stronger cassia sold in many supermarkets.
How to make it
- Crush the cardamom. Press each pod with the flat of a knife until it cracks open. The seeds inside carry most of the aroma.
- Combine in a saucepan. Add the water, cloves and cardamom, then stir in the ginger and cinnamon powders until no dry clumps remain.
- Bring to a gentle simmer. Heat over medium until small bubbles rise at the edge, then turn the heat down. You want a bare murmur, not a rolling boil.
- Simmer for 15 minutes. Keep the lid half on. The liquid will darken to a warm amber and smell clearly of ginger and clove.
- Rest and strain. Take the pan off the heat and let it stand for 2 minutes so the powder settles. Pour through a fine sieve or a clean cloth into two cups.
- Sweeten last, if at all. Taste first. If you want it sweeter, stir half a teaspoon of coconut sugar into each cup.
Yields two cups. Hands-on time is about five minutes, with 15 minutes of simmering.
Why this method works
Ground spices give up their flavour quickly, which is why 15 minutes is enough. Whole cloves and cardamom release their aroma more slowly, so they go in at the start and have time to open up. A gentle simmer keeps the cup smooth instead of bitter and stops the water from reducing too far.
The one trade-off of using powder is sediment. Ginger and cinnamon powder do not fully dissolve, so a minute of resting and a fine strain is what turns a gritty cup into a clear one.
Fresh, fragrant ground spice. Ancient Nutra's Ginger Powder is sold in a 50 g pack, so a single teaspoon at a time will last a while if you keep it sealed and away from steam.
Variations
- Cooling: let the strained pot cool, then pour over ice with a squeeze of lime.
- Milder: halve the ginger to half a teaspoon.
- Stronger aroma: add one more crushed cardamom pod.
- Make ahead: keep the strained liquid in a covered jar in the fridge and reheat gently in a pan.
When to have it
It suits a weekend morning or a quiet afternoon, one or two cups at a time. Because it is a spiced drink and not a treatment for anything, treat it like a cup of tea. It is no substitute for food, sleep or medical advice.
For other warm drinks in the same spirit, see the warm coconut and cardamom tonic and five Sri Lankan kitchen spices and what each is used for.
Safety
NIH LiverTox lists cinnamon as a rare possible cause of liver injury. Stop and see a doctor if you notice yellowing of the skin or eyes, dark urine, persistent nausea or unusual tiredness. A culinary pinch is a food amount; capsules and concentrated extracts are a higher exposure, so do not take those open-ended. If you take diabetes medicine, check with your doctor or pharmacist first, as cinnamon may affect blood sugar. If you are pregnant, breastfeeding or have a liver condition, ask your healthcare provider before use beyond ordinary cooking amounts. Choose true Ceylon cinnamon (Cinnamomum verum, low coumarin), not cassia, for daily use.
On ginger, the US National Center for Complementary and Integrative Health notes that taken by mouth it can cause abdominal discomfort, heartburn, diarrhea and mouth or throat irritation, and advises talking with a health care provider before using it if you take any medicine.
The bottom line
A slow pot of ginger and cinnamon takes one pan and one strain. Start with the amounts above and adjust to taste. Ancient Nutra's Ginger Powder is the warm base of this one.
Ginger Powder 50g
Organically grown ginger, ground for cooking and warming drinks.
Shop Ginger PowderSources and further reading
Written by the Ancient Nutra Wellness Team. Questions? Email info@ancientnutra.com or message Ancient Nutra on Instagram.
Medical disclaimer: This article is for educational purposes only and is not medical advice. Statements have not been evaluated by the FDA. Ancient Nutra products are not intended to diagnose, treat, cure, or prevent any disease. Speak with a qualified healthcare provider before starting any new supplement, especially if you take prescription medication or have a medical condition.
