Canelazo

Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Colombia, Ecuador, Peru and northern Argentina.

Canelazo
A cup of Colombian canelazo.
Country of origin Andean highlands of South America

In Colombia and Ecuador

It typically consists of aguardiente (sugar cane alcohol), sugar or panela, and agua de canela (water boiled with cinnamon).[1][2][3] Canelazo is traditionally made with homemade aguardiente, but bottled alcohol is also used.[4] There are many variations on the recipe.[5] It is often made with fruit juice (typically naranjilla, mora, or maracuyá juice).[5] Cloves are sometimes added, and alcohol is sometimes omitted.[5]

The origins of the drink date back to Colombia, but the drink has long been consumed in the Andes.[4] In Ecuador, the drink is often sold by street vendors during holidays.[6] It is especially popular during Fiestas de Quito or Christmas.[7] In 2005, one business began bottling canelazo without alcohol for export.[8]

In Peru

Canelazo is consumed in the northern highlands of Peru, specifically around Ayabaca in Piura.[9] It consists of aguardiente with sugar (or chancaca) and cinnamon boiled in water; lemon and chicha de jora may also be added.[9]

See also

References
  1. Lourdes Castro. Eat, Drink, Think in Spanish. Random House (2009), p. 170. ISBN 978-1-58008-954-8.
  2. (in Spanish) Dávila Vásquez, Jorge. "El Pase del Niño en Cuenca (Ecuador)". América no. 27: La Fȇte en Amérique Latine. Presses de la Sorbonne Nouvelle (26-28 May 2000), p. 99. ISBN 978-2-87854-236-3.
  3. Harry Adés & Melissa Graham. The Rough Guide to Ecuador. Rough Guides (2003), p. 42. ISBN 978-1-84353-109-8.
  4. (in Spanish) "El canelazo aviva la amistad en Quito y en el resto de la Sierra". El Comercio (December 1, 2007).
  5. (in Spanish) "El canelazo es una bebida para espantar el frío quiteño". El Comercio (November 20, 2009).
  6. Danny Palmerlee, Michael Grosberg & Carolyn McCarthy. Ecuador & the Galápagos Islands. Lonely Planet (2006), p. 65. ISBN 978-1-74104-295-5.
  7. Erin Foley & Leslie Jermyn. Cultures of the World: Ecuador. Marshall Cavendish (2006), p. 117. ISBN 978-0-7614-2050-7.
  8. (in Spanish) "El canelazo, listo para el mundo" Archived 2009-04-21 at the Wayback Machine. Hoy (December 6, 2005).
  9. Zapata Acha, Sergio (2006). Diccionario de gastronomía peruana tradicional (in Spanish) (1 ed.). Lima, Perú: Universidad San Martín de Porres. ISBN 9972-54-155-X.
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