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Licor de Canela

A couple months ago the L.A. Times ran an article about various odd and unusual liqueurs that could be found in Mexico, but not often in the U.S. While I didn't find any of the liqueurs mentioned in the article on my last trip SOB, I did purchase a bottle of Licor de Canel, or cinnamon liqueur. The flavor is clearly cinnamon, with a mellow, round, gentle softness to it. It's not an aggressive, assertive, hot and spicy cinnamon flavor, nor does it have an artificial cinnamon flavor. The flavor does seem to be very true to Mexican canela and is actually quite pleasing. It's a great, natural addition to coffee and chocolate drinks and I think it will pair up pretty well with bourbon and whiskey.

I'm looking for suggestions for other drinks - alcoholic or not - that it might work well with.

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  1. Do you remember a Hibiscus flavored liqour that they mentioned in the article DD? I think I read this article.

    1 Reply
    1. re: kare_raisu

      I was specifically looking for the Licor de Jamacia but didn't see it. The Licor de Canela seemed different enough and maybe kind of fun to play around with. I bought this stuff in Toluca, most of the other licors available were fairly standard fruit based ones. Canela was the most exotic flavor I could find.

    2. Mix it up with some Rompope perhaps?

      5 Replies
      1. re: Eat_Nopal

        I've got that at home ;-). For some reason I'm getting a hit that I need to try this stuff with shrimp, maybe chicken. Right now though we don't have a kitchen as it's being remodeled anmd we're down to the studs.

        1. re: DiningDiva

          I have been experimenting with Vahlrona 100% cacao powder and vanilla beans... so far I have pre-hispanic xocolatl reasonably down... I am starting to think of savory applications. Perhaps a reduction of Canela Liquer, Vanilla Extract & Cacao Powder might make a nice sauce for Shrimp marinated in Vanilla Extract... maybe garnish with some edible flowers?

          1. re: Eat_Nopal

            Not bad. Have you seen Zarela Martinez's essay and instructions in her Oaxaca book for making chocolate from green cacao beans?

            I'm thinking that the Licor de Canela in limeade with a little shot of tequila and/or jamacia might be kinda interesting

            1. re: DiningDiva

              Do you like her book? I've been less than inspired by what she wrotes on her website.

              1. re: Eat_Nopal

                I've never cooked from her book, but like Diana Kennedy and Rick Bayless, I do like her prose. I've also met her in person and she is quite charming. She being from Veracruz, I'm more likely to try her Veracruzana recipes than her Oaxacan ones.

      2. Real sangria has cinnamon (powder) in it. Cinnamon liqueur also works very well.

        1 Reply