Canelazo: Hot Spiced Ecuadorian Cocktail

As fall fades into winter in the Northern Hemisphere, the rainy season is beginning in the Ecuadorian Andes. Indoor heating isn’t common here because the temperatures are generally fairly mild, but this time of year especially, evenings in the mountains can grow quite chilly.

On nights like these, you’ll want a warm sweater and a nice thick blanket. And wrapping your hands around a hot mug of canelazo is the perfect way to make a wet, breezy rainy season evening extra cozy.

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Canelazo, the Andes’ Cozy Cinnamon Cocktail

Canelazo is a hot drink that is traditionally served in the Sierras, or highlands, of Ecuador. It’s usually made by boiling cinnamon and panela in water and then adding aguardiente. A popular variation called Naranjillazo, also incorporates the tart pulp of the Andean fruit, naranjilla.

This cozy cocktail is reminiscent of a hot toddy, served hot with warming spices and a splash of alcohol. It’s perfect for sipping on chilly evenings during the late fall and winter months, whether you’re in Ecuador or the Northern Hemisphere. In the Andes, it’s popular to enjoy this cozy beverage during the holiday season.

Cinnamon, Canelazo’s Star Ingredient 

Canelazo gets it’s name from the Spanish word for cinnamon, canela. The star spice of this cocktail, cinnamon (Cinnamomum verum or Cinnamomum cassia) isn’t just a flavorful addition. It also has properties that are beneficial for helping to improve vitality during the coldest months of the year.

Cinnamon is stimulating, helping to boost circulation and digestion, which tend to be more sluggish during the winter. Its also rich in antioxidants and a studies show that it may also have antiviral effects.

What is Aguardiente?

At the heart of a traditional canelazo is aguardiente, a sugarcane-based spirit that has been enjoyed across Latin America for centuries. Its name, which roughly translates to “burning water,” hints at its warming kick. Which is what make it a perfect addition to this cozy cocktail.

Ecuadorian aguardiente is different than the Columbian version, which typically is flavored with anise. In Ecuador, aguardiente is also called punta (or puro), but this usually refers to a homemade version.

What Is Panela?

Panela is an unrefined sugar made from sugarcane that’s widely used in Ecuador and throughout Latin America. To make panela, the juice is collected from crushed sugarcane and boiled down, and then poured into molds to harden into blocks. Unlike refined sugar, panela retains its natural molasses, minerals, and nutrients, giving it a rich, caramel-like flavor with earthy, slightly mineral undertones.

In Ecuador, panela is a staple ingredient in traditional desserts, sauces, and beverages. In canelazo, it not only sweetens the drink but adds depth of flavor that perfectly complements the cinnamon.

How to Make a Traditional Ecuadorian Canelazo

Snuggling up with a hot mug of canelazo under a cozy blanket is the perfect way to spend a cold winter or rainy season evening. It’s easy to put together with just a few simple ingredients, and it sure smells lovely while it’s simmering.

What You’ll Need to Make Canelazo

Cinnamon – adds the quintessential warm, spicy flavor to canelazo.

Panela – brings brings sweetness and a rich, caramel-like flavor to the cocktail.

Aguardiente or rum – adds a warming kick.

Water – the base of the drink.

Cloves – adds depth of flavor and extra holiday flair.

Orange peel – lends bright citrus notes that help to balance the sweetness.

Naranjilla, optional – If you want to make a Naranjillazo, add the pulp of this tart Andean fruit.

How to Make Canelazo

In a pot, combine the water, cinnamon, and panela. If making Naranjillazo, add the naranjilla pulp too.

Bring to a gentle boil, then reduce the heat and simmer for 20-30 minutes.

Remove from the heat and add the aguardiente (or rum).

Serve immediately. Garnish with a cinnamon stick, if desired.

How to Make a Non-Alcoholic Version of Canelazo

If you want to make a non-alcoholic version of canelazo, just skip adding the alcohol at the end. Since you prepare the drink in a big pot before serving, you can even just add the alcohol to each glass as you serve, allowing each person to decide if they want alcohol added or not. Kids and adults who prefer a non-alcoholic canelazo can still enjoy a cozy hot cinnamon tea without the added aguardiente or rum.

Ingredient Tips and Substitutions

If you’ve never been to Ecuador, a few of the ingredients in this recipe may be new to you. Fortunately, most of them are either easy to find or have simple substitutes. 

Panela is sold in most Latin American grocery stores. It’s sometimes labeled as piloncillo. If you can’t find it, brown sugar is a decent substitute.

Aguardiente varies across Latin America, so if the Ecuadorian style isn’t available where you live, rum or cachaça are the best substitutes. Avoid using Colombian aguardiente, as it is often flavored with anise and will change the flavor of your canelazo.

Unfortunately, if you’re hoping to try the Naranjillazo variation, fresh naranjillas (also called lulo) can be hard to find outside of Ecuador. However, some people have luck finding frozen lulo pulp in the freezer section of Latin American grocery stores, which works beautifully as a substitute.

Canelazo, A Festive Cinnamon Cocktail for Holiday Celebrations & Winter Nights

Cinnamon has long been one of the quintessential spices of the holiday season. Across cultures, cinnamon has long been a huge part of winter celebrations. Throughout Europe, it shows up in classic holiday favorites like German lebkuchen and Swedish glögg. In Mexico and other parts of Latin America, it flavors beloved holiday foods and drinks like ponche and buñuelos.

Canelazo is traditionally enjoyed in the Andean highlands of Ecuador during the rainy season, Christmas, New Year, and local celebrations like Fiestas de Quito. But, this cozy cocktail, with its spicy cinnamon and warming spirits, is perfect for holiday celebrations and chilly winter evenings no matter where you live.

Serve canelazo at your next holiday gathering, or enjoy a mug by the fire on a quiet winter evening. This tasty, warming drink is a lovely way to enjoy the flavors of the season while honoring Ecuadorian culinary traditions.

For another classic Ecuadorian holiday beverage, check out my Rompope recipe!