• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Canelazo

    Turn up the temeprature with an Ecuadorian classic: Canelazo. This spiked citrus cinnamon drink is made from naranjillas that are stewed with holiday spices of cinnamon, allspice, and clove and topped with a shot of aguardiente


    Ingredients
    8
    Mexican cinnamon sticks
    5
    whole cloves
    1
    cup
    naranjilla (lulo) pulp
    1
    cup
    light brown sugar
    4
    cups
    water
    1
    shot Aguardiente (per serving)
    *
    rind of one medium orange
    Directions
    In a pot, bring to a boil all the ingredients except the aguardiente.
    Once boiling, lower the temperature to medium and simmer for another 5 minutes.
    Remove from the heat and strain the liquid. Discard the spices.
    In a tall glass, pour a shot of liquor followed by the naranjilla spiced mixture. Clear rum can be substituted should aguardiente is unavailable.
    Stir. Serve hot.

    The base number of servings for this recipe is 4
    OK

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