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]
Canelazo is consumed in the northern highlands of Peru, specifically around AyabacainPiura.[9] It consists of aguardiente with sugar (orchancaca) and cinnamon boiled in water; lemon and chicha de jora may also be added.[9]
^(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. ISBN978-2-87854-236-3.
^ abZapata Acha, Sergio (2006). Diccionario de gastronomía peruana tradicional (in Spanish) (1 ed.). Lima, Perú: Universidad San Martín de Porres. ISBN9972-54-155-X.
