Canelazo

Alcoholic beverage CanelazoA cup of Colombian canelazoTypeMixed drinkOriginAndean highlands of South AmericaIngredientsAguardiente, cinnamon Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Colombia, Ecuador, Peru and northern Argentina.

[edit] It typically consists of aguardiente (sugar cane alcohol), sugar or panela, and agua de canela (water boiled with cinnamon). Canelazo is traditionally made with homemade aguardiente, but bottled alcohol is also used. There are many variations on the recipe. It is often made with fruit juice (typically naranjilla, mora, or maracuyá juice). Cloves are sometimes added, and alcohol is sometimes omitted. The origins of the drink date back to Colombia, but the drink has long been consumed in the Andes. In Ecuador, the drink is often sold by street vendors during holidays. It is especially popular during Fiestas de Quito or Christmas. In 2005, one business began bottling canelazo without alcohol for export.

[edit] Canelazo is consumed in the northern highlands of Peru, specifically around Ayabaca in Piura. It consists of aguardiente with sugar (or chancaca) and cinnamon boiled in water; lemon and chicha de jora may also be added.

Canelazo’s appeal lies in its simple, comforting formula: a splash of aguardiente, a dash of cinnamon and a steaming base of water or fruit juice. The heat cuts through the chill of high‑altitude evenings, while the spice adds a festive glow that pairs well with seasonal treats such as mince pies or gingerbread. Because the drink can be made in a kettle, it scales from a single mug for a cosy night in to a large pot for a family gathering, making it a flexible addition to any Christmas spread. Its bright amber colour also adds a cheerful visual cue to the table, signalling warmth and conviviality.

Start with a pot of hot water or clear apple juice, bring it to a gentle simmer and stir in a generous handful of cinnamon sticks. Remove from the heat and whisk in aguardiente – about 30 ml per serving works well – then taste for sweetness; a spoonful of brown sugar or panela can be added if you prefer a richer palate. Serve in heat‑proof glasses or mugs, garnish with a fresh cinnamon stick or a slice of orange for colour. Keep a thermos or slow cooker on standby so the beverage stays hot throughout the evening, and offer a non‑alcoholic version by swapping the aguardiente for a splash of cinnamon‑infused tea.

Many assume Canelazo is a ready‑to‑drink bottled cocktail, but traditionally it’s a freshly prepared hot brew. The key is the balance between the spirit’s potency and the soothing warmth of the spices – over‑diluting with too much water can mute the flavour, while too much aguardiente makes it harsh. Another myth is that it’s only for winter; in the Andes it’s enjoyed year‑round, especially during festivals. When serving it in the UK, remember that aguardiente is a clear, anise‑flavoured spirit, so the final taste will be spicier than a typical brandy‑based mulled wine, offering a distinctive twist to the festive drinks menu.