You will find canela throughout Mexican cooking. It is used in beverage such as Cafe de Olla - An earthy mixture of Viennese-roast coffee, cinnamon, anise seeds, and piloncillo (Mexican dark brown sugar).
Canela is a common ingredient in Mexican Chocolate which is used for beverages as well as baking.Cold beverages called aguas frescas frequently use canela. It is also used in soups, stews and other savory dishes such as Mole Poblano.
Wash the pineapple completely, clear the stem and cut the rest in big pieces even with the rind.
Place the pieces of pineapple in a big container and add 8 cups (2 lt.) of water, piloncillo, the cinnamon and the cloves.
Cover and let simmer for 48 hours.
Strain the resulting liquid and add the other 4 cups (1 lt.) of water. (Or if you prefer, add 1 cup (1/2 lt.) of ale and let rest another 12 hours.) Strain and add 3 cups (3/4 lt.) of water. Serve cold with ice cubes.