A Peruvian homemade drink with a gently silky texture and warm cinnamon aroma. Flaxseed gives it its characteristic body, while light sweetness keeps it easy to drink. Simple, affordable, and comforting—the kind of humble pitcher that always feels at home.
Quickly rinse the flaxseed in a fine-mesh strainer, then transfer it to a pot with the water and cinnamon. Bring to a boil and cook over medium-low heat for 12–15 minutes, stirring a couple of times, until the liquid has a clear cinnamon aroma and feels just slightly silkier than water. Stop before it becomes noticeably thick.
Strain the drink while still hot, letting the liquid pass through without aggressively pressing the seeds. Add the sugar and stir until fully dissolved. Serve warm: it should be pourable, lightly silky, with cinnamon present without overwhelming the flaxseed's mild flavor. And that’s it—a simple drink made for unhurried sipping.
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