Capsaicin Free Orange Cinnamon Infused Water
Staying hydrated gets a whole lot more appealing when your water tastes like a cozy autumn afternoon. Sliced navel orange brings a bright, citrusy sweetness while a single cinnamon stick adds warmth and depth — no heat, no burn, just genuinely pleasant flavor. For anyone managing sensitivity to capsaicin, plain water and many flavored drinks can feel like a minefield of hidden spice, but this recipe keeps things beautifully simple and completely safe. The trick is giving it at least an hour in the fridge so the flavors have time to bloom into that gorgeous pale amber-gold color. If you want a subtler cinnamon note, just pull the stick out after four hours — it's a small tweak that gives you full control over the final taste. Serve it over ice for a refreshing, spa-worthy drink that works any time of day.
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Learn more →Ingredients
4 servings
- 1 medium navel orange, thinly sliced into rounds
- 1 cinnamon stick
- 8 cups cold filtered water
For serving
- 1 cup ice cubes, for serving (optional)
Instructions
- 1
Add the orange slices and cinnamon stick to a large pitcher.
- 2
Pour the cold water over the orange and cinnamon, then stir gently to submerge the fruit.
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