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Ecuadorian canelazo drink with naranjilla
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Canelazo and naranjillazo spiced drinks

Canelazo is warm spiced cinnamon cocktail made with cinnamon, water, sugar and aguardiente. Naranjillazo is a version of canelazo made with naranjilla fruit juice.
Course Cocktails, Drinks
Cuisine Ecuadorian, Latin
Keyword Aguardiente, Canelazo, Cinnamon, Naranjilla, Naranjillazo, Spiced hot cocktail
Cook Time 30 minutes
Servings 6

Ingredients

Canelazo

  • 6 cups of water
  • 8 cinnamon sticks
  • 1 cup of sugar or grated panela
  • Aguardiente to taste

Naranjillazo

  • 4 cups of water
  • 2 cups of naranjilla concentrate previously frozen
  • 1 ¼ cup of sugar or grated panela
  • 8 cinnamon sticks
  • Aguardiente to taste

Aguardiente guidelines – adjust based on you preference (or the weather)

  • For a light canelazo add 1 oz of aguardiente to each glass of canelazo.
  • For a medium-strong canelazo add 1.5 oz of aguardiente to each glass of canelazo.
  • For a strong canelazo add 2 oz of aguardiente to each glass of canelazo.

Instructions

  • Combine all the ingredients, except for the aguardiente, in a medium sized pot.
  • Bring to a boil, reduce the heat and simmer for 30-40 minutes. To make the fast or cheater version you can simply boil it for 10-15 minutes.
  • Mix in the aguardiente and serve immediately.

Notes

For a non-alcoholic version, simply omit the aguardiente and drink it as a hot spiced tea.