Alba Cinnamon Sangria
A soulful, spiced twist on the classic
There’s something enchanting about a sangria that feels both refreshing and grounding. This version brings together the fruit-forward joy of the Spanish classic with the subtle warmth of true cinnamon. Think juicy oranges, crisp apple slices, ruby pomegranate, and the quiet complexity of Alba quills woven through every pour.
Whether it’s a festive dinner, a slow autumn afternoon, or a holiday gathering that calls for a signature drink, this sangria delivers. Serve it chilled over ice for brightness or gently warmed for a mulled glow.
Ingredients
- 3 cups red wine (something bold but not too tannic)
- 1 cup freshly squeezed orange juice
- ¼ cup lemon juice
- 2–3 tablespoons honey or maple syrup
- 2 hand-rolled Flavahs Alba cinnamon quills
- 1 orange, thinly sliced
- ½ apple (red or green), sliced
- 1 lemon, sliced
- ¼ cup pomegranate seeds
- 1–2 whole cloves (optional, for deeper warmth)
- 2 cups sparkling water or club soda (added just before serving) – optional
Instructions:
Build the Base
In a large pitcher, stir together the wine, orange juice, lemon juice, and sweetener until fully dissolved.
Add the Heart
Toss in your sliced fruits and pomegranate seeds. Add the Alba cinnamon quills and cloves if using.
Let it Rest
Cover and chill for at least 4 hours, ideally overnight. This gives the fruit and cinnamon time to fully infuse the base.
Finish & Serve
Just before serving, gently pour in the sparkling water and give it a soft stir.
Garnish & Enjoy
Ladle into glasses over ice, making sure each serving includes fruit. Garnish with a cinnamon stick if you like..
Why This Sangria Deserves Alba Cinnamon, Not Cassia
What gives this sangria its quiet magic isn’t just the wine or the fruit. It’s the cinnamon. And not just any cinnamon, but Alba. Unlike Cassia, the sharp and woody cinnamon found in most supermarket jars, Alba is soft, floral, and nuanced. It gently enhances the sweetness of the wine and fruit without ever overpowering them. While Cassia can become bitter when steeped too long, Alba remains round and fragrant, lending notes of honey, citrus blossom, and warmth.
It’s also a safer choice. Cassia contains high levels of coumarin, a compound linked to liver toxicity when consumed regularly. Alba, on the other hand, is naturally low in coumarin, making it the better option for anyone who uses cinnamon as a daily ritual or for its health benefits.
When you use Flavahs Alba in your sangria, you’re not just making a seasonal drink. You’re bringing heritage, craftsmanship, and gentle complexity into the glass.
