Eggless Orange Cinnamon Agua Fresca

Total time30 min

Prep time10 min

Cook time5 min

4.7

(22)

This refreshing Mexican-inspired drink is bright, citrusy, and just warm enough in flavor to feel a little special — the kind of thing that disappears fast at a backyard gathering or lazy weekend brunch. The trick here is a quick cinnamon tea made by simmering a single cinnamon stick in water, which gives the whole drink a subtle, aromatic depth without any spice overpowering the fresh orange. Juicy navel oranges get blended with that fragrant tea, cold water, maple syrup, and a pinch of salt, then strained into a pitcher until the result is silky smooth and beautifully golden. That small amount of salt is doing real work — it rounds out the sweetness and makes the citrus pop in a way that plain sugar water never could. Since it's built entirely from whole fruit, water, and pantry staples, there's nothing to second-guess on the ingredient list. Serve it over a big glass of ice with an orange wedge on the rim and it looks like something you'd pay too much for at a café.

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Ingredients

4 servings

1 cinnamon stick
4 large navel oranges, peeled and segmented (about 3 cups flesh)
2 cups cold water
2 tbsp maple syrup
¼ tsp fine salt

For the cinnamon tea

1 cup water, for the cinnamon tea

For serving

ice, for serving
orange slices or wedges, for serving (optional)

Instructions

1
Combine the cinnamon stick and 1 cup water in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes, until the water is lightly amber and fragrant. Remove from heat and let the cinnamon tea cool for 15 minutes, then discard the cinnamon stick.
2
Add the orange segments, cooled cinnamon tea, 2 cups cold water, maple syrup, and salt to a blender. Blend on high for 30–45 seconds, until completely smooth.

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