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Canelazo

The Quirky Foodster Team

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5 min
Prep
25 min
Cook

Ingredients

  • 1L (4 cups) Water
  • 3 Cinnamon sticks
  • 150g (3/4 cup) Panela or brown sugar
  • 200ml (3/4 cup) Naranjilla pulp or juice
  • 150ml (2/3 cup) Aguardiente or white rum, optional
  • to garnish 1 cinnamon stick per serving

Method

  1. Bring the water and cinnamon sticks to a boil in a saucepan, then reduce heat and simmer for 15 minutes to infuse.
  2. Stir in the panela until fully dissolved.
  3. Add the naranjilla pulp or juice and simmer for a further 5 minutes, stirring occasionally.
  4. Remove from heat and strain out the cinnamon sticks if desired.
  5. Stir in the aguardiente or rum if using, and serve hot in mugs, garnished with a fresh cinnamon stick.

Introduction: Canelazo is a warming cinnamon and naranjilla drink, spiked with aguardiente (sugarcane spirit), traditionally sipped in Ecuador's Andean highlands to ward off the mountain chill.

Cultural Background: Canelazo is a warming cinnamon and naranjilla drink, spiked with aguardiente (sugarcane spirit), traditionally sipped in Ecuador's Andean highlands to ward off the mountain chill. It's a fixture of Quito's colder evenings and highland festivals, often served steaming hot from street carts.

Tips: Add the alcohol off the heat, not while simmering, to preserve its flavour and strength rather than boiling it off.

Variations: A non-alcoholic version omits the aguardiente entirely and is enjoyed just as widely, especially by children and at family gatherings. Already vegan as written; simply omit the aguardiente for a non-alcoholic version.

Storage: Refrigerate the non-alcoholic base for up to 3 days; reheat gently before serving.

Reheating: Reheat gently on the stovetop over low heat; avoid boiling if alcohol has already been added.

Nutrition: Approx. 140 kcal, 0g protein, 0g fat, 26g carbohydrates per serving (with alcohol).

FAQs:

Q: What is naranjilla?

A: Naranjilla is a tart Andean fruit with citrus and rhubarb notes, giving canelazo its characteristic tang.

Q: Can I make canelazo without alcohol?

A: Yes, a non-alcoholic version is very common and just as traditional, especially for family settings.

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