Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Colombia, Ecuador, Peru and northern Argentina.
In Colombia and Ecuador It typically consists of aguardiente (sugar cane alcohol), sugar or panela, and agua de canela (water boiled with cinnamon).Lourdes Castro. Eat, Drink, Think in Spanish. Random House (2009), p. 170. . 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. .Harry Adés & Melissa Graham. The Rough Guide to Ecuador. Rough Guides (2003), p. 42. . Canelazo is traditionally made with homemade aguardiente, but bottled alcohol is also used. "El canelazo aviva la amistad en Quito y en el resto de la Sierra". El Comercio (December 1, 2007). There are many variations on the recipe. It is often made with fruit juice (typically naranjilla, mora, or maracuyá juice). Cloves are sometimes added, and alcohol is sometimes omitted. "El canelazo es una bebida para espantar el frío quiteño". El Comercio (November 20, 2009).
The origins of the drink date back to Colombia, but the drink has long been consumed in the Andes. In Ecuador, the drink is often sold by street vendors during holidays.Danny Palmerlee, Michael Grosberg & Carolyn McCarthy. Ecuador & the Galápagos Islands. Lonely Planet (2006), p. 65. . It is especially popular during Fiestas de Quito or Christmas.Erin Foley & Leslie Jermyn. Cultures of the World: Ecuador. Marshall Cavendish (2006), p. 117. . In 2005, one business began bottling canelazo without alcohol for export. "El canelazo, listo para el mundo" . Hoy (December 6, 2005).
In Peru Canelazo is consumed in the northern highlands of Peru, specifically around Ayabaca in Piura. It consists of aguardiente with sugar (or chancaca) and cinnamon boiled in water; lemon and chicha de jora may also be added.
See also List of Ecuadorian dishes and foods
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