Canelazo is known as an alcoholic beverage that is served hot and consumed in the mountainous and cold areas of Colombia, Ecuador, Peru, and northern Argentina. It is characterized by its amber color.
The word canelazo comes from the Spanish word cinnamon. The reason it was so named is that the main ingredient of this recipe is cinnamon, and the first perception when receiving this drink is its smell, hence its name.
There are some variants of canelazo. Especially adding fruit juices such as orange or lemon juice. It can also be enjoyed without alcohol, like a hot tea. In this way, it will be the cinnamon flavor and not the alcohol that will warm the body.
The canelazo has a distinctive amber color and a very intense and sweet taste due to the panela and aguardiente. Panela also provides a large number of minerals, vitamins, and vegetable fibers. And, of course, this delicious caramel and licorice flavor, along with cinnamon, makes it a very special and tasty drink.
There is nothing better to soothe the cold, definitely, this hot drink manages to balance our body in an incredible way. It is very easy to prepare, and when it comes to liquor, it feels very good. So I hope you dare to prepare this drink, the truth is that the idea of a hot cocktail with liquor is not as bad as it seems, and for those who have not had the pleasure of tasting it, cheer up, you will see that you will not regret it, I can assure you that you will be fascinated. Do not forget to frost the rim with sugar before serving this drink or cocktail to our guests.
What is the ideal proportion of panela and water for a delicious canelazo?
For a perfect canelazo, the recommended proportion is approximately 2 cups of water and 87 g of panela. This amount of panela will allow the drink to have a sweet and characteristic flavor without being cloying. If you prefer a more or less sweet taste, you can adjust the amount of panela to your liking.
What kind of aguardiente should I use to prepare a Colombian canelazo?
Colombian aguardiente is ideal for preparing an authentic canelazo. This type of aguardiente has a characteristic flavor and is commonly found in Colombia. If you can't get Colombian aguardiente, you can use another sugar cane aguardiente or even rum, but keep in mind that the final taste could vary.
How to know when it's ready to be served?
The canelazo will be ready to serve when the panela has completely melted in the water and the mixture has boiled. At that point, remove the pot from the heat and add the aguardiente. Mix well with a wooden spoon and then it will be ready to serve.
Can I prepare the canelazo in advance and reheat it?
Yes, you can prepare it in advance. Ideally, prepare the panela, cinnamon, and lemon mixture in water without adding the aguardiente. When you are ready to serve, heat the mixture and add the aguardiente just before serving. This will ensure that the flavor and quality of the canelazo remain intact.
Can other flavors be added to vary the recipe?
Sure, you can add other flavors to give it a different touch. For example, you could add cloves, orange peel, or grated ginger to get a more spicy and aromatic flavor. Experiment with different ingredients and find the combination you like the most.
Tips and Tricks
- Make sure the panela is well dissolved in the water before adding the aguardiente, so that the drink has a homogeneous texture.
- Do not let the mixture boil after adding the aguardiente, as this could cause some of the alcohol to evaporate and alter the flavor.
- Serve the canelazo hot, but not boiling, to highlight its flavors and maintain the comforting character of the drink.
Common mistakes when preparing the canelazo
- Not completely dissolving the panela: Make sure to boil the mixture until the panela has completely dissolved. If you don't, the canelazo could have a grainy texture and uneven taste.
- Adding the aguardiente too early: Wait for the panela, cinnamon, and lemon mixture to boil and cool slightly before adding the aguardiente. Otherwise, the alcohol could evaporate and alter the taste of the drink.
- Serving the canelazo at the wrong temperature: Canelazo is served hot, but not boiling. If it's too hot, it could burn your guests, and if it's cold, it will lose some of its comforting charm.
Similar recipes or that share ingredients
- Colombian Christmas Punch: This drink shares ingredients such as panela and spices, but also includes fruits such as pineapple, apple, and peach. It is ideal for Christmas celebrations and has a sweet and fruity flavor.
- Coastal Guarapo: This Colombian drink also uses panela and water, but it is served cold and mixed with lemon juice. It is a refreshing drink and perfect for hot days.
- Rice Masato: Although it does not share the same ingredients, this Colombian drink is another delicious and comforting option. The masato is made with rice, panela, and spices like cinnamon and cloves. It's a thick and sweet drink, ideal to enjoy at any time of the year.
I recommend these recipes because, although they have different flavors, they are all delicious and representative of the rich and diverse Colombian cuisine.
📖 Recipe
Ingredients
- 2 cups of water.
- 87 g of panela.
- 1 cup of aguardiente.
- 3 cinnamon sticks.
- The juice of one lemon.
- 1 lemon.
- Sugar to decorate the glass.
Instructions
- In a pot, place the water, wash the panela and add it to the pot along with the cinnamon and lemon juice.
- Let it boil until the panela is completely melted and remove from the heat.
- Add the aguardiente to the panela water and mix very well with the help of a wooden spoon.
- To serve, first pass a piece of lemon around the rim of the glass, then place sugar on a flat plate, there, put the mouth of the glass in such a way that it is uniform, let dry for a few minutes and then serve the drink. (You can do this step while our drink is heating up)
Comments
No Comments