Chef Dimitra
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Athens made espresso Greek by serving it cold: a double shot shaken with ice until the crema turns thick, then poured over cubes for the cafe standard.
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Corfu and Crete Kanelada (Κανελάδα)
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Kanelada is the cinnamon cordial of Corfu and Crete, dark red, bracing, and simple: bark simmered low, syrup cooled, then poured over ice.
Beverages
Greek
Outdoor Dining
Comfort Food
5 min
Active Time
50 min cook•55 min total
YieldAbout 1 litre syrup, enough for 16 drinks
Kanelada belongs to Corfu and Crete, a cinnamon syrup so dark it looks almost like sour cherry cordial in the glass. It isn't a lemon drink with cinnamon thrown in. It is cinnamon first: bark, water, sugar, a little lemon at the end, served cold over ice in summer or warm when the weather turns.
The method is plain, but don't rush the simmer. Cinnamon gives its deep color and clean warmth slowly. Boil it hard and the syrup turns sharp at the edges, with all perfume and no body. Keep it low, let the bark stain the water red, then sweeten it only after the infusion has done its work.
I like this drink because it shows how a Greek kitchen keeps refreshment without fuss. One bottle in the refrigerator, a few glasses, cold water, and the table is ready for an afternoon outside. Λίγα και καλά: a few things, and good ones.
Kanelada is especially associated with Corfu and Crete, islands whose long Venetian periods tied their kitchens to the spice trade as much as to local fields and groves. Cinnamon had been known in Greek cooking since Byzantine and Ottoman trade, but island cordials made it into a practical household syrup for cafés, name-day visits, and summer refreshment. The drink survives as a regional sharbat-style cordial, diluted at serving rather than drunk straight.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
cinnamon sticks or cinnamon bark
Quantity
60g
lightly cracked
water
Quantity
1.2 litres
granulated sugar
Quantity
800g
whole cloves
Quantity
4
lemon peel
Quantity
1 strip
yellow part only
fresh lemon juice
Quantity
30ml
| Ingredient | Quantity |
|---|---|
| cinnamon sticks or cinnamon barklightly cracked | 60g |
| water | 1.2 litres |
| granulated sugar | 800g |
| whole cloves | 4 |
| lemon peelyellow part only | 1 strip |
| fresh lemon juice | 30ml |
Equipment Needed
- •heavy saucepan, 2 litre
- •fine-mesh sieve
- •clean glass bottle, 1 litre
Instructions
- 1
Crack the cinnamon
Break the cinnamon sticks into rough pieces with your hands or the back of a spoon. You want open edges, not powder. Powder clouds the syrup and makes it taste dusty.
- 2
Simmer the spice
Put the cinnamon, water, cloves, and lemon peel in a saucepan. Bring just to a boil, then lower the heat and simmer gently for 35 minutes, uncovered, until the water turns dark amber-red and smells cleanly of cinnamon.
- 3
Add the sugar
Stir in the sugar and keep the pot at a quiet simmer for 12 to 15 minutes, until the syrup is glossy and lightly thickened. This is the step that decides the drink. Long, low heat pulls color from the bark without making the cinnamon harsh.
- 4
Finish with lemon
Take the pan off the heat and stir in the lemon juice. Let the syrup stand for 10 minutes so the spice settles. The lemon keeps the sweetness lively, but it should not turn this into lemonade.
- 5
Strain and bottle
Strain through a fine sieve into a clean bottle or jar. Cool completely, then refrigerate. The syrup keeps well for 3 weeks chilled.
- 6
Serve the kanelada
For a cold glass, pour 60ml syrup over ice and add 180ml cold water, still or sparkling. For winter, dilute the same amount with hot water. Taste once, then adjust with a little more water if your cinnamon is very strong.
Chef Tips
- •Use whole cinnamon, not ground cinnamon. Bark gives you a clear syrup and a rounder taste. Cassia will be stronger and darker; Ceylon is gentler and cleaner.
- •The syrup should be sweet in the bottle because it is meant to be diluted. Judge it in the glass, not from the spoon.
- •Serve it with a plate of spoon sweets, butter biscuits, or nothing at all. Kanelada is a café glass and a courtyard glass, not a performance.
Advance Preparation
- •Make the syrup up to 3 weeks ahead and keep it refrigerated.
- •For outdoor dining, chill the syrup and water separately so the drink stays bright without too much ice.
Frequently Asked Questions
Nutrition Information
1 serving (about 250g)
Calories
200 calories
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Unsaturated Fat
0 g
Cholesterol
0 mg
Sodium
0 mg
Total Carbohydrates
51 g
Dietary Fiber
0 g
Sugars
50 g
Protein
0 g
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