Canelazo
Ecuadorian cane aguardiente fortifies a hot infusion of panela and cinnamon in this direct, warming highland tradition.
- Glassware
- Irish coffee glass
- Strength
- 10% ABVBefore dilution
Ingredients
- Water 120 ml
- Panela 4 teaspoons Use finely grated panela so it dissolves evenly.
- Cinnamon stick 1 piece Use one small stick and remove it before service.
- Ecuadorian cane aguardiente 45 ml
Preparation
- Cover and gently simmer the water, panela, and cinnamon for 15 minutes.
- Remove the cinnamon and take the pan off the heat before stirring in the aguardiente.
- Pour immediately into a preheated Irish coffee glass.
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