Slow Cooker Te de Canela

Slow cooker te de canela made with cinnamon sticks, orange slices and sugar is perfect for cold mornings, evenings and even better con tequila.

I grew up sipping te de canela. A warm cup of te de canela on a cold morning before school, if my throat ached or before bedtime. Now as an adult the smell of canela is comfort for me. Today I am simmering up a batch of slow cooker Tea de canela with a kiss of citrus and brown sugar.

I add all ingredients to my slow cooker, set it on low and walk away. Simmering the canela (cinnamon) instead of boiling it will keep any bitterness from infusing your tea. I used 4 sticks of canela, pero you can use 2 larger sticks if you have those on-hand.

I buy my canela at Latin markets or from roadside fruit stands in bags. In the wintertime I buy a large bag, pero in the summertime here in South Texas I buy half a bag, since excessive heat and humidity can compromise the flavor. I added one orange slices, since it’s citrus season here in South Texas when citrus is at its peak.

For this recipe I used brown sugar, pero can use piloncillo which would work great in the slow cooker, or whiter sugar. I spiked my te de canela with tequila, por que tequila. This is optional pero a warm te de canela with tequila before is heavenly.

HOW TO STORE CINNAMON STICKS

Store cinnamon sticks in a cool, dry are of your kitchen. I place mine in an airtight container in pantry, away from sunlight.

Storing cinnamon in an airtight container helps keep air and moisture from compromising cinnamon.

Storing cinnamon like this helps to preserve the flavor of cinnamon and color

Properly stored cinnamon can last up to four years.

Cinnamon that is stale will have a musty odor, break easily and the color will fade. I find in the summer here in South Texas this happens quite often, so I purchase only what I need for a month at a time to prevent having to toss cinnamon.

If you love this warm version of te de canela, you will love my Iced cinnamon water in the warmer months. 

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SLOW COOKER TEA DE CANELA

Author: Vianney Rodriguez

Ingredients

• 8 cups water
• 2 big cinnamon sticks or 4 small cinnamon sticks
• 1 orange sliced
• 1/2 cup brown sugar
• Tequila optional

Instructions

1. Place water cinnamon sticks, orange slices and sugar in slow cooker.
2. Heat on low for two hours.
3. Serve warm, spiked with tequila, optional.

Recipe Notes

Serves 6