Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Canelazo Ecuatoriano

Canelazo Ecuatoriano, Canelazo Quiteño, Hot Spiced Aguardiente Drink

This canelazo recipe simmers water with cinnamon sticks, cloves, panela and orange peel until the kitchen smells like a highland fiesta, then stirs in aguardiente off the heat so the spirit stays in the glass. It is sweet, warmly spiced and gently strong, served hot in a clay cup with a sugar-rimmed edge. One serving is about 300 g.

Canelazo is the hot drink of the Andean highlands, where Quito sits at 2,850 metres and the nights are cold enough to need something warm in the hands. The name comes from canela, the Spanish word for cinnamon, and the classic recipe is simple: water boiled with cinnamon and panela, the unrefined cane sugar of the region, then cut with aguardiente, the local sugarcane spirit. Ecuadorian aguardiente is traditionally plain, without the anise flavour of the Colombian version, so the cinnamon and panela stand out. It is the drink of the Fiestas de Quito and of Christmas gatherings, poured steaming from the pot into clay cups.

Pairs well with: Hot canelazo with guaguas de pan or llapingacho on a cold evening

Provenance

Ecuador flag Ecuador

Ecuadorian Heritage

Latin America & Caribbean

Time Dedication

45m

10m prep • 35m cook

Batch Yield

6 Servings

188 kcal per serving

1 serving ≈ 300 g

Technical Skill

Easy

Easy (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Cold evenings, Fiestas de Quito, Christmas gatherings, highland festivals Cost: Low — about $1–2 per serving at home
Tags: Spicy Sweet Vegetarian
A steaming mug of golden canelazo in a glazed clay cup with a sugar-dusted rim, on a dark saucer on a wooden table

Ecuadorian Heritage

Photo: momentcaptured1 from NYC, USA, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

A good canelazo is clear, golden and fragrant with cinnamon — the aguardiente goes in off the heat, never into a boiling pot.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 45m
P

Measure and Prepare the Spices and Citrus

10 Mins

Grate the panela, break the cinnamon sticks in half, peel the orange in wide strips and squeeze the orange and lime juice. Having everything ready matters because the aguardiente must go in the moment the pot comes off the heat.

Maestro Tip: Grate the panela on the coarse side of a box grater — fine shavings melt in minutes, while a whole block can take half the simmer to dissolve.

  1. 1

    Simmer the Spiced Panela Water

    30 Mins 100°C (212°F) to a boil, then 90°C (194°F) simmer

    Put the 1.5L of water, the 120g of grated panela, the 4 cinnamon sticks, the 4 cloves and the orange peel strips in a medium saucepan. Bring to a boil over medium-high heat, stirring until the panela dissolves, then turn the heat down to a gentle simmer and leave it for 30 minutes so the cinnamon and cloves release their flavour into the water.

    Keep the simmer gentle — a hard boil drives off the delicate cinnamon aroma and boils the water away too fast.

    Done when: The liquid is clear, golden-amber and strongly fragrant with cinnamon; the panela is fully dissolved.

  2. 2

    Stir in the Citrus Juices

    5 Mins 90°C (194°F)

    Take the pan off the heat and stir in the 60ml of orange juice and the 15ml of lime juice. Lift out the cinnamon sticks, cloves and orange peel with a slotted spoon and set the cinnamon sticks aside for garnish.

    Add the juice off the boil — boiling fresh citrus juice dulls its brightness and can turn it bitter.

    Done when: The drink smells of cinnamon with a fresh citrus edge; the spices are removed.

  3. 3

    Stir in the Aguardiente Off the Heat

    2 Mins Below 78°C (172°F)

    Let the pot stand for 2 minutes so it cools below 78°C (172°F), then pour in the 240ml of aguardiente and stir once. Never pour aguardiente into a boiling pot: alcohol boils at 78°C (172°F), so it would escape as vapour and leave sweet cinnamon water behind.

    If the drink has cooled too much, warm it gently over low heat without letting it boil — a thermometer reading under 78°C (172°F) keeps the spirit in the glass.

    Done when: The aguardiente is fully mixed in and the drink is hot but not boiling.

  4. 4

    Rim the Glasses with Sugar

    5 Mins Room temperature

    Run a cut lime wedge around the rim of each heatproof glass or clay cup, then press the wet rim into the 20g of sugar on the plate so a thin sugary edge sticks. Pour the hot canelazo into each glass, dropping a reserved cinnamon stick into each one as garnish.

    Use heatproof glasses or clay cups — thin glass can crack with a drink this hot.

    Done when: Six glasses with an even sugar rim, filled with steaming golden canelazo and a cinnamon stick each.

  5. 5

    Serve Hot at Once

    2 Mins Serve at 65–70°C (149–158°F)

    Serve immediately, while the drink is steaming and the sugar rim is still crisp. Warn everyone the first sip is hot, and remind guests this is an alcoholic drink — one mug is the usual serving.

    For guests who do not drink alcohol, ladle out their mugs before the aguardiente goes in — the spiced panela drink on its own is a lovely hot tea.

    Done when: Steaming mugs, sugar rims intact, ready to drink.

Finishing Touches & Plating

Serve canelazo steaming hot, in a clay cup or heatproof glass with its sugar rim and a cinnamon stick to stir with. It is at its best the moment the aguardiente goes in, while the spice is fresh and the drink is still fragrant.

Nutritional Physiology & Benefits

Nutrition

Energy

188

kcal / serving

Protein

0g

Complete AA

Carbs

26g

Complex

Fats

0g

Healthy

Per serving (6 servings · 1 serving ≈ 300 g)
Energy188 kcal
Protein0 g
Carbohydrates26 g
Fat0 g
Fibre1.3 g
Sugar23.6 g
Sodium6 mg
Per 100g
Energy63 kcal
Protein0.1 g
Carbohydrates8.7 g
Fat0 g
Fibre0.4 g
Sugar7.9 g
Sodium2 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C (orange and lime juice), manganese and small amounts of calcium and iron (cinnamon), and traces of potassium (panela and citrus).

Warming Comfort Without Caffeine

A hot, spiced drink for cold evenings that contains no coffee or tea, so it can be enjoyed late in the day.

Vitamin C from Fresh Citrus

Each mug carries fresh orange and lime juice, which adds vitamin C and a bright note against the sweet panela.

Simple, Familiar Spices

Cinnamon and cloves are the whole spice list — no artificial flavouring, just the warm spices highland cooks have used for generations.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Guaguas de Pan

The sweet, soft bread babies of Ecuador are the classic partner for a hot spiced drink — their gentle sweetness matches the panela in the mug.

Llapingacho

The crisp potato-and-cheese patties give a salty, savoury bite that balances the sweet, spiced drink and turns it into a proper evening snack.

Fresh Fruit Plate

Sliced mango, pineapple and banana add cool, fresh sweetness beside a hot drink and keep the evening from feeling too heavy.

Drinks

Naranjillazo (Alcohol-Free Version)

Swapping the water for naranjilla juice makes the fruity Ecuadorian variation, and leaving out the aguardiente gives non-drinkers the same spiced warmth.

Complete menu

Serve hot canelazo in sugar-rimmed clay cups with llapingacho and a fresh fruit plate, then finish the evening with guaguas de pan and coffee for non-drinkers.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Adding Aguardiente to a Boiling Pot

Alcohol boils at 78°C (172°F), so pouring it into a boiling pot drives the spirit off as vapour and can flare near a flame. Always take the pot off the heat first and let it cool for 2 minutes. This is general information, not medical advice.

More Than One or Two Mugs

Each mug holds about 12.6 g of ethanol and 23.6 g of sugar, so the alcohol and the sweetness both add up fast. One mug is the usual serving; drink water alongside it and do not drive after drinking. This is general information, not medical advice.

Serving the Alcoholic Version to Children or Pregnant Women

This drink contains alcohol, which is not safe for children, during pregnancy or while breastfeeding. Always ladle out the alcohol-free spiced drink for them before the aguardiente goes in. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA warming evening drink for adults only — one mug is the usual serving, with water alongside it.
  • ChildrenNot for children as written, because it contains alcohol. Serve them the same spiced panela drink with the aguardiente left out.
  • ElderlyA small, warm mug can be comforting on a cold night, but alcohol affects older adults more strongly — keep it to one small serving.
  • Pregnant womenDo not drink the alcoholic version during pregnancy. The alcohol-free spiced panela drink is the safe choice; ask your clinician if unsure.
  • Breastfeeding womenAlcohol passes into breast milk, so skip the aguardiente version while breastfeeding and drink the alcohol-free spiced version instead; ask your clinician if unsure.
  • AthletesNot a recovery drink — alcohol slows recovery and the sugar adds empty calories. Choose the alcohol-free spiced version after training.
  • Weight gainAt about 188 kcal a mug, canelazo adds energy easily, but most of it is sugar and alcohol rather than nutrients.
  • Weight lossA sweet alcoholic drink, so keep it an occasional treat and stop at one small mug — or take the alcohol-free version with less panela.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesEach mug has about 23.6 g of sugar and alcohol, both of which affect blood sugar; a small serving or the sugar-free, alcohol-free version is safer — ask your clinician.
  • High blood pressureSodium is low, but alcohol can raise blood pressure, so keep it to one small mug or skip the aguardiente; ask your clinician if unsure.
  • Kidney diseaseAlcohol and a large fluid load are both a concern with kidney disease; ask your clinician whether this drink fits your diet.
  • GoutAlcohol, including aguardiente, can raise uric acid and trigger gout flares, so the alcohol-free spiced version is the safer choice; ask your clinician if unsure.
  • Stomach issuesHot spices, citrus and alcohol can all irritate a sensitive stomach — drink it warm rather than very hot, in a small serving, and ask your clinician if symptoms persist.
  • Cardiovascular diseaseAlcohol and added sugar both matter for heart health, so a small serving, or the alcohol-free version, is the better choice; ask your clinician if unsure.
  • Fatty liverAlcohol is the main concern here — the alcohol-free spiced panela drink gives the same warmth without the spirit; ask your clinician if unsure.
  • Food allergiesContains citrus (orange, lime). No gluten, dairy, egg or nuts in the recipe. Aguardiente is distilled from sugar cane; anyone with a cane-sugar sensitivity should ask their clinician.
  • Special therapeutic dietsThis is a sweet alcoholic drink, not a therapeutic food; anyone on a special diet should ask their clinician before drinking it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Best served fresh. Keep the spiced panela base (before adding aguardiente) in a sealed jug or jar.
In the fridge
The spiced base keeps 3 days in the fridge; the finished drink with aguardiente keeps 1 day.
In the freezer
Do not freeze — alcohol and citrus do not freeze well and the spice flavour fades.
How to reheat
Warm gently over low heat to about 65–70°C (149–158°F) without boiling, then stir in the aguardiente again only if the base was stored without it.
Freezing recommended
No — the drink is meant to be made fresh and served hot.
Signs it has spoiled
A sour or vinegary smell, cloudiness that was not there before, or any mould on the surface.

More recipes to explore

A white bowl of Ecuadorian shrimp ceviche in pink tomato-citrus sauce with cooked shrimp, red onion, cilantro and an avocado slice Ecuador flag Ecuador 30m
Lunch •Coastal Ecuador

Ecuadorian Ceviche

Ecuadorian ceviche is a bowl of poached shrimp in a pink-orange sauce of tomato, lime and orange juice, with red onion and cilantro. Unlike the Peruvian version, where raw fish is cured in lime juice, the shrimp here is cooked first, so the dish is saucy, cold and gentle rather than sharp. One serving is about 341 g.

Light & Fresh

Poached shrimp in a bright lime, orange and tomato sauce, served chilled with crunchy sides.

Pairs Well With
Chifles, popcorn and avocado slices
A bowl of golden locro de papa, Ecuadorian potato and cheese soup, topped with avocado chunks and cubes of white cheese Ecuador flag Ecuador 55m
Dinner •Andean Heritage

Locro de Papa

Locro de papa is Ecuador's golden potato and cheese soup, thickened by the potatoes themselves and finished with creamy avocado and crumbled queso fresco. One serving is about 675 g. It is a one-pot, meat-free dinner that tastes like the cool Andean evenings it comes from.

Comfort & Warmth

A thick, golden potato and cheese soup from the Ecuadorian highlands, finished with fresh avocado.

Pairs Well With
Crusty bread and a simple lettuce and tomato salad, with hot panela water or herbal tea to drink.
Soups & Broths
A bowl of encebollado with flaked tuna, pickled red onion rings, yuca and golden broth, sprinkled with cilantro Ecuador flag Ecuador 1h 20m
Lunch •Guayaquil Heritage

Encebollado

This encebollado recipe is Ecuador's beloved coastal soup: fresh albacore tuna simmered in a tomato, onion and cumin broth with tender chunks of yuca, then ladled into bowls under a bright mound of lime-pickled red onion and tomato. The broth is light and savoury, the onion topping is sharp and fresh, and the chifles and tostado on the side add the crunch every Ecuadorian expects. One serving is about 600 g, soup and toppings together.

Comfort & Warmth

Fresh tuna and yuca simmered in a tomato-cumin broth, finished with lime-pickled red onion and crunchy plantain chips.

Pairs Well With
Chifles (plantain chips) and tostado (toasted corn) for crunch, avocado slices, and lime wedges to squeeze over the bowl.
Soups & Broths
Golden llapingacho potato patties on rice with peanut sauce and shredded lettuce Ecuador flag Ecuador 1h
Lunch •Andean Heritage

Llapingacho

Llapingacho is Ecuador's most loved potato dish: mashed potato mixed with onion and annatto oil, wrapped around fresh cheese, flattened into cakes and fried until the outside is crisp and golden and the centre turns gooey. It is served with a fried egg, peanut sauce and a little salad. One serving is about 464 g.

Golden & Comforting

Mashed potato mixed with onion and annatto oil, stuffed with fresh cheese and fried golden.

Pairs Well With
Fried egg, peanut sauce and a fresh salad

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.