Mexican Cinnamon Tea (Té de Canela) was my grandmother’s remedy for everything—from cold mornings to upset stomachs. Just one sip brought comfort and calm.
This traditional drink, made with soft Ceylon cinnamon sticks, is loved for its sweet, gentle flavor and healing benefits.
Unlike common cinnamon, Mexican Cinnamon Tea (Té de Canela) uses canela, a spice known for its warmth and cultural roots.
Whether served with breakfast or before bed, it’s more than tea—it’s a piece of Mexican tradition passed down with love.
What Is Mexican Cinnamon Canelita?
Canela, often affectionately called canelita, is the Spanish word for cinnamon—but in Mexican kitchens, it refers specifically to Ceylon cinnamon, or true cinnamon.
Unlike the tough, spicy cassia cinnamon common in U.S. stores, Mexican cinnamon is light brown, soft, and easy to crumble. Its flavor is sweet, warm, and delicately floral.
Canela plays a major role in Mexican cuisine, appearing in everything from Té de Canela to mole and capirotada. Historically, it’s also valued for its medicinal benefits, used for calming digestion, boosting circulation, and fighting inflammation—just as many grandmothers have done for gene
Ingredients for Authentic Té de Canela
Making Mexican Cinnamon Tea (Té de Canela) requires just a few simple ingredients:
Main Ingredients
- 2–3 sticks of canela (Mexican cinnamon) – Look for soft, crumbly Ceylon cinnamon
- 4 cups of water – Fresh and filtered if possible
- Optional: Honey, piloncillo, agave syrup, or sugar for sweetness
This classic blend is naturally caffeine-free, making it ideal any time of day.
Substitution Tips
- If you don’t have canela, use a small amount of cassia cinnamon (common cinnamon sticks), but steep for less time—cassia is stronger and more bitter.
- For sweeteners, adjust to taste. Piloncillo offers a traditional touch, while honey gives it a smooth, soothing finish.
Step-by-Step Guide to Prepare Cinnamon Herbal Tea
Making Mexican Cinnamon Tea (Té de Canela) at home is simple and deeply rewarding. Follow these steps for an authentic and flavorful brew:
Preparation
In a medium saucepan, combine 2–3 sticks of canela with 4 cups of water.
Bring to a gentle boil over medium-high heat.
Steeping
Once it reaches a boil, reduce the heat. Let the cinnamon simmer for 10 minutes, then turn off the heat.
Cover the pot and allow the tea to steep for at least 30 minutes for full flavor. The longer it steeps, the deeper the color and taste.
Serving
Strain the tea into mugs. Add sweetener if desired—honey, piloncillo, or sugar all work well.
Serve warm for comfort or chilled over ice for a refreshing twist.
Storing and Serving Your Homemade Canela Tea
Mexican Cinnamon Tea (Té de Canela) is delicious fresh, but it also stores well for later enjoyment.
How to Store Canela Tea
- After the tea cools, transfer it to a glass jar or pitcher.
- Store in the refrigerator for up to one week.
- Reheat gently on the stove or in the microwave if serving warm.
How to Serve it
- Enjoy hot, especially on cool mornings or after meals.
- Serve chilled over ice for a light, refreshing drink.
- Add a slice of orange or a cinnamon stick for garnish.
Perfect Pairings
Pair with traditional Mexican treats like:
- Orejas (cinnamon-sugar puff cookies)
- Pan dulce
- Polvorones
These sweet snacks enhance the comforting warmth of the tea.
Frequently Asked Questions
Mexican Cinnamon Tea (Té de Canela) is known for its natural healing benefits. It can help with digestion, reduce inflammation, and support heart and brain health. It’s also rich in antioxidants and used as a calming, warming drink in traditional remedies.
To make Té de Canela, boil 2–3 canela sticks in 4 cups of water. Simmer, then steep for 30 minutes or longer. Strain and serve hot or chilled. Add honey or piloncillo for sweetness, if desired.
Yes—if made with Ceylon cinnamon (canela). Unlike cassia, canela Mexican cinnamon is low in coumarin, making it safe for daily use in moderate amounts.
Canela (Ceylon cinnamon) is softer, sweeter, and milder than cassia cinnamon. It crumbles easily and has light floral notes. Most cinnamon sold in the U.S. is cassia, which is harder, darker, and more pungent.
Additional Mexican Drinks with Canela
Canela Mexican cinnamon is a key ingredient in many beloved Mexican beverages. Its gentle, warm flavor pairs perfectly with rich, creamy, and fruity drinks.
Horchata
A sweet rice milk drink flavored with canela and vanilla. Served cold, it’s a favorite with spicy dishes.
Champurrado
A thick, chocolate-based atole made with masa harina, milk, and Mexican cinnamon. Perfect for winter mornings and holidays.
Mexican Hot Chocolate
Rich and foamy, often whisked with a molinillo and infused with canela for extra warmth.
Café de Olla
Traditional Mexican coffee brewed with piloncillo and whole cinnamon sticks, served in clay pots for a bold, rustic flavor.
Hibiscus-Cinnamon Tea
Known as Té de Canela con Jamaica, this vibrant tea blends dried hibiscus petals with canela for a tart, floral, and spiced flavor.
Atole de Avena
A warm oat-based drink sweetened with milk and flavored with canela—a nourishing option for breakfast or bedtime.
Mexican Cinnamon Tea (Té de Canela) is more than just a comforting drink—it’s a cherished tradition steeped in culture and health benefits. Whether enjoyed warm on a chilly morning or chilled on a sunny afternoon, this naturally caffeine-free tea offers soothing flavors and holistic wellness. From its rich history to its versatile uses in Mexican cuisine, Té de Canela connects generations through its sweet, gentle aroma and healing properties.
Try making your own Mexican Cinnamon Tea (Té de Canela) today, and experience a true taste of Mexico’s heritage in every cup.