Why bother with Mexican cinnamon? It's really very different. The bark you get in most spice jars is cassia and it's very astringent and sharp. Canela is mellower and earthy. You can use it for sweet things but also savory.
One great thing to do is to steep it in your milk while you heat it, waiting for your coffee. I use an Italian moka pot (after a few attempts at very, very expensive espresso machines that seem to break like FIATs) and I'm in love with this combination. The only other thing I need in the mornings is our piloncillo, because, as the Italians say, Life is too bitter not to take sugar in the coffee.
