Canelazo
Panela and cinnamon boiled in water, taken off the heat and cut with a cup of aguardiente. The Colombian version, made with anise aguardiente, and the glass rimmed in sugar. Ten minutes, six cups.
Servings: 6
Calories: 158kcal
Ingredients
- 2 cups water
- 87 g panela about 3 oz, a small block, chopped or grated so it melts faster
- 1 cup aguardiente anise aguardiente is what makes it the Colombian version
- 3 cinnamon sticks
- The juice of one lime
- 1 lime for rimming the glasses
- 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 the lime juice.
- Let it boil until the panela has dissolved completely, then remove from the heat.
- Add the aguardiente to the panela water off the heat and mix well with a wooden spoon. Adding it away from the flame keeps the alcohol in the drink.
- To serve, run a piece of lime around the rim of the glass, then spread sugar on a flat plate and press the mouth of the glass into it so the rim coats evenly. Let it dry for a few minutes and pour. You can do this while the drink is heating.
Notes
Aguardiente goes in off the heat. Boiling it drives off the alcohol and leaves you with sweet cinnamon water, which is a perfectly good drink but it is not a canelazo.
Panela dissolves faster chopped or grated. A whole block sitting in the pot can take twice as long as the eight minutes here.
Nutrition
Calories: 158kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg