About this recipe
When I was little, my grandma (abuela) made us té de canela every winter. The kitchen would fill with the scent of cinnamon, and we’d wrap our hands around warm mugs while she told us how good it is for us, and one mug of te de canel will warm us up.
This simple Mexican cinnamon tea is made with just two ingredients—cinnamon sticks and water—but it carries generations of comfort in every sip. It’s soothing, aromatic, and perfect for chilly mornings or cozy evenings at home.
Why you’ll love this recipe
- Made with only two ingredients.
- Naturally caffeine-free and plant-based.
- Filled with cozy, healing warmth.
- Helps with digestion and relaxation.
- A comforting Mexican home remedy for cold days.
Ingredient notes
- Cinnamon sticks (canela): Use true Mexican cinnamon (Ceylon) for the best flavor—it’s softer, sweeter, and more aromatic than cassia cinnamon. You can find it in most Latin grocery stores or online.
- Water: Use filtered water if possible for a clean, pure taste.
- Optional: a drizzle of honey, piloncillo, or a slice of orange peel for a deeper, citrusy note.
How to make té de canela
- Boil the water. Bring 4 cups of water to a gentle boil in a medium saucepan.
- Add the cinnamon sticks. Break 2–3 sticks in half and add them to the water.
- Simmer and steep. Lower the heat and simmer for about 10 minutes, until the water turns a deep amber color.
- Rest and serve. Remove from heat, let it rest for 5 minutes, then strain and serve hot.
Variations
- Add a few cloves or star anise for a festive aroma.
- Sweeten with piloncillo syrup for a more traditional flavor.
- Serve it iced in summer—chill and pour over ice for a refreshing twist.
Home-cook to home-cook tips
- If you want a stronger flavor, simmer longer—up to 15 minutes.
- Store leftovers in the fridge for up to 3 days; reheat gently before serving.
- This tea pairs beautifully with pan dulce, conchas, or empanadas.
Té de Canela (Mexican Cinnamon Tea)
Equipment
- Medium saucepan
- fine mesh strainer
- Heatproof mugs
Ingredients
- 4 cups water
- 2 –3 cinnamon sticks Ceylon or Mexican canela
- Optional: 1–2 tsp honey piloncillo, or a slice of orange peel
Instructions
- Boil the water. In a medium saucepan, bring 4 cups of water to a gentle boil.
- Add cinnamon sticks. Break the cinnamon sticks in half and add them to the pot.
- Simmer. Reduce the heat and simmer for about 10 minutes, until the water turns a deep amber color and your kitchen smells amazing.
- Steep and strain. Turn off the heat, let it steep for 5 minutes, then strain and serve warm.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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