👨‍🍳 Instruktioner

1. 1

   In a medium saucepan, combine water, cinnamon sticks, panela, and cloves.

   💡 Proffstips: Ensure panela is fully dissolved.
2. 2

   Bring the mixture to a simmer over medium heat, stirring occasionally, until the panela has completely dissolved and the spices have infused.

   ⏱️ 10 minutes
3. 3

   Add the naranjilla pulp to the saucepan and stir well.

   💡 Proffstips: If using frozen naranjilla, let it thaw slightly before adding.
4. 4

   Continue to simmer for another 5 minutes to allow flavors to meld.

   ⏱️ 5 minutes
5. 5

   Remove from heat and strain the mixture through a fine-mesh sieve to remove spices and any solids.

   💡 Proffstips: Press gently on the solids to extract maximum flavor.
6. 6

   Stir in the aguardiente. Taste and adjust sweetness if necessary.

   💡 Proffstips: Add more panela for a sweeter drink, or a splash more naranjilla for tartness.
7. 7

   Serve hot in heatproof mugs or glasses. Garnish with a strip of orange zest if desired.

   💡 Proffstips: Be careful when handling hot liquids.