Thursday, January 02, 2014
I'm sure ya'll know the blood sugar benefits of adding cinnamon to your beverages and foods, so this blog isn't about that.
Its about the mess cinnamon makes, left floating on top of your cup of tea, or stuck to the rim, or lining the sides of the cup, you just drank your brew from.
Or worse yet, waiting for you in all its slimy glory at the bottom of your cup, unconsumed and doing your blood sugar no good as a consequence but sparing your tongue the dread slime texture.
Well, hope is alive and well... as I inadvertently discovered a method to keep this from happening while waiting for my tea to brew.
The secret seems to be to mix the cinnamon together thoroughly with black strap molasses in the bottom of your waiting and ready mug.
You've got to whisk it around until there's no powdered cinnamon in the cup.
That's right, its got to be all glommed up, imprisoned in the molasses.
If you are gagging just thinking about black strap molasses... turns out this method works with just fine with honey too!
And you might want to give the black strap molasses a try, since its full of minerals, lower in calories and has a lower glycemic index that many sweeteners.
Granular sweetener, sugar, or 'no sweetener please' users...sorry... I've not found a method to prevent the Clinging Cinnamon Blues.
But if you have, please share!