[1] In Chile, té con canela ("tea with cinnamon") is made by placing a cinnamon stick into the teapot when steeping black tea.

[3] Thicker sticks of cinnamon with purplish-red cross-section and strong fragrance are used.

[3] Dried cinnamon sticks are simmered either whole or sliced with a small amount of ginger.

[1] When served, the tea is strained and optionally sweetened with sugar or honey, and then is usually garnished with minced jujubes.

[1][3] In Lebanon, shaayi bil qirfah wa’l yansoon’ ("anise and cinnamon tea") is made by boiling aniseed and cinnamon (powdered or sticks) in water.