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Warm Ecuadorian canelazo with cinnamon and orange in a clear heatproof mug.

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 drinks
Course: Drinks
Cuisine: Ecuadorian
Calories: 230
Ingredients Equipment Method Nutrition Notes

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

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.