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
A warm Ecuadorian drink of cinnamon, panela, orange and lime, finished with aguardiente.
Equipment
- Medium saucepan
- Fine-mesh sieve
- Heatproof mugs
- Citrus juicer
Ingredients
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
Instructions
Infuse:
- Combine water, panela, cinnamon, cloves, and orange zest in a saucepan. Bring to a gentle simmer, stirring until the panela dissolves.
- Simmer uncovered for 15 minutes, then remove from heat and strain.
Finish and Serve:
- Stir in the orange juice, lime juice, and aguardiente. Return to low heat just until hot; do not boil after adding alcohol.
- Taste and dilute with a little hot water if needed. Pour into heatproof mugs and serve warm.
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.
Nutrition
Calories: 230kcalCarbohydrates: 39gSodium: 15mgSugar: 37g