kephra,
once colloidal gold is done (with maltodextrin), i planned to add few drops of cinnulin into the final colloidal gold solution to 1-eradicate( any possible remaining gold chloride, and 2-add cinnamon flavor to make it bit better 'tasting'.. I know you are recently concerned about drinking it with teabag in it for unknown reaction leading to weakening of the colloidal gold. Any thoughts?
Once its fully developed the ruby red color, you can add other stuff to it. The amounts I gave for maltodextrin are excessive so that no gold chloride can be left. If you don't use enough, be it maltodextrin, or cinnamon extract, you could chloride left, which is why my formulas have extra reducing agent.
As kscmac says, it doesn't taste bad, it just tastes like water unless you add something flavorful to it. I make tea with it. Tea is a reducing agent also, so if you are worried that there may be some gold chloride left, that is another possibility for you.