Spiced Andean Delights
Canelazo is a warm, spiced cinnamon cocktail that originates from the Andean regions of South America. It is traditionally made with a blend of cinnamon, water, sugar, and aguardiente, resulting in a comforting and aromatic beverage. Naranjillazo, a variation of canelazo, incorporates the unique flavor of naranjilla fruit juice, adding a tangy twist to the classic recipe. These spiced drinks are perfect for cozy gatherings or chilly evenings, offering a delightful combination of sweetness and warmth.
Spiced Andean Delights
A comforting and aromatic spiced cocktail with variations featuring naranjilla fruit juice for a tangy twist.
Cook Time
15 mins
Total Time
15 mins
Ingredients
- 1 cup water
- 2 cinnamon sticks
- 2 tablespoons sugar or grated panela
- Aguardiente, as desired
- 2/3 cup water
- 1/3 cup naranjilla concentrate (previously frozen)
- 1 1/2 tablespoons sugar or grated panela
Instructions
- In a medium-sized pot, combine water, cinnamon sticks, and sugar or grated panela.
- Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes for a traditional preparation, or 10-15 minutes for a quicker version.
- Mix in the desired amount of aguardiente, based on preference.
- Serve the spiced cocktail immediately.