Add the cubed apples to a large pitcher and lightly mash them just enough to crack the flesh and release aroma without turning them into purée, then add the honey and stir until the honey is fully dissolved and the apples are evenly coated.
Add the cinnamon sticks to the pitcher, pour in the ice-cold water to reach a total volume of about 3.2 liters, then add the thin apple slices for visual clarity and gentle secondary infusion.
Refrigerate for at least 1 hour for a light, crisp apple profile with a subtle cinnamon note; for deeper warmth, infuse up to 4 hours, but stop there, as cinnamon escalates fast and will dominate if left longer.
Serve well chilled, straight from the pitcher or over ice if preferred.
