*Cinnamon Syrup :
2 cups sugar / 1 cup hot water / 4 Cinnamon Sticks
Combine all ingredients in a saucepan set to low heat. Stir to dissolve the sugar. Let cool overnight and strain out the solids before using. Keep in fridge in a sealed bottles for up to 1 month.
Combine all ingredients and serve over an ice cube. Garnish with lemon wheel dusted in chile powder. Serve.