Ecuadorian Canelazo

Canelazo is a warm Andean drink enjoyed in Ecuador, especially on cool highland evenings and at gatherings.

Panela, cinnamon, clove, and citrus make a fragrant base that is finished gently with aguardiente.

Do not boil the drink after adding alcohol; warm it only until comfortable to sip.

Serving Suggestions

Serve in small heatproof mugs with a cinnamon stick if desired.

Recipe Notes

Prepare the spiced panela base ahead, then add citrus and aguardiente when reheating.

Ecuadorian Canelazo

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A warm Ecuadorian drink of cinnamon, panela, orange and lime, finished with aguardiente.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 drinks

Course: Drinks

Cuisine: Ecuadorian

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Canelazo

• 4 cups water
• 6 oz panela or piloncillo roughly chopped
• 4 whole cinnamon sticks
• 4 whole cloves
• 1 large orange zest peeled in strips and fruit juiced
• 2 tbsp fresh lime juice
• 1 1/2 cups aguardiente or white rum

Equipment

• Medium saucepan
• Fine-mesh sieve
• Heatproof mugs
• Citrus juicer

Method

 

Infuse:

1. Combine water, panela, cinnamon, cloves, and orange zest in a saucepan. Bring to a gentle simmer, stirring until the panela dissolves.
2. Simmer uncovered for 15 minutes, then remove from heat and strain.

Finish and Serve:

1. Stir in the orange juice, lime juice, and aguardiente. Return to low heat just until hot; do not boil after adding alcohol.
2. Taste and dilute with a little hot water if needed. Pour into heatproof mugs and serve warm.

Nutrition

Calories: 230kcalCarbohydrates: 39gSodium: 15mgSugar: 37g

Notes

• For a non-alcoholic version, omit aguardiente and replace it with more hot water plus extra citrus.
• Store the spiced panela base without alcohol for up to three days; reheat and add aguardiente just before serving.