1. Heat 3 1/2 qts. water and 4 Mexican cinnamon sticks in a large pot until boiling. Reduce heat and simmer 10 minutes. Remove cinnamon.
2. Stir in honey and almond extract. Ladle into mugs. If you like, add about 2 tbsp. tequila and a fresh cinnamon stick to each.
*Also called canela; a softer, looser-barked variety of the spice. Buy at Latino markets, or use 7 (3-in.) regular cinnamon sticks.
Note: Nutritional analysis is per 3/4-cup serving without tequila.
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