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Canelazo Ecuatoriano
A warm, spiced alcoholic beverage traditionally enjoyed in the Ecuadorian highlands, especially during colder months and festive occasions. It's made with aguardiente (sugarcane liquor), naranjilla juice, cinnamon, and panela (unrefined whole cane sugar).
🧂 食材
- 2 cups Aguardiente (sugarcane liquor)
- 1 cup Naranjilla pulp(fresh or frozen)
- 4 cups Water
- 2 large Cinnamon sticks
- 1/2 cup Panela (unrefined whole cane sugar)(or to taste, grated or chopped)
- 4 whole Cloves
- 1 strip Orange zest(optional, for garnish)
👨🍳 步骤
- 1
In a medium saucepan, combine water, cinnamon sticks, panela, and cloves.
💡 专业技巧: Ensure panela is fully dissolved. - 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
Add the naranjilla pulp to the saucepan and stir well.
💡 专业技巧: If using frozen naranjilla, let it thaw slightly before adding. - 4
Continue to simmer for another 5 minutes to allow flavors to meld.
⏱️ 5 minutes - 5
Remove from heat and strain the mixture through a fine-mesh sieve to remove spices and any solids.
💡 专业技巧: Press gently on the solids to extract maximum flavor. - 6
Stir in the aguardiente. Taste and adjust sweetness if necessary.
💡 专业技巧: Add more panela for a sweeter drink, or a splash more naranjilla for tartness. - 7
Serve hot in heatproof mugs or glasses. Garnish with a strip of orange zest if desired.
💡 专业技巧: Be careful when handling hot liquids.
💡 专业技巧
- ✓Canelazo can be made non-alcoholic by omitting the aguardiente.
- ✓Adjust the amount of panela to your preferred sweetness.
- ✓Naranjilla can be substituted with a mix of passion fruit and lime juice if unavailable, though the flavor will differ.
✨ 创意变奏
为您的创意版本提供灵感
- For a richer flavor, add a splash of milk or cream.
- Some recipes include a small amount of sugar or honey in addition to panela.
- A pinch of ground nutmeg can be added with the other spices.