Canelazo

Ecuador's beloved cinnamon cocktail — aguardiente with panela, cinnamon, and naranjilla, served hot.

Served in a Mug glass · Garnish: Cinnamon stick · Difficulty: easy

Ingredients

• 1.5 oz Aguardiente or White Rum
• 0.75 oz Panela (Unrefined Sugar) Syrup
• 1 piece Cinnamon Stick
• 1 oz Naranjilla or Passion Fruit Juice
• 3 oz Hot Water

Instructions

1. Steep cinnamon stick in hot water for 5 minutes.
2. Add aguardiente, panela syrup, and naranjilla juice.
3. Stir well and serve in a heat-proof mug.
4. Garnish with a cinnamon stick.

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