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Canelazo

An Andean mountain mug: hot cinnamon tea, panela sweetness and a short pour of aguardiente — festival heat in the highlands, not a toddy.

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Ingredients

• Aguardiente — 45 ml
• Tea — 135 ml
• Brown sugar — 1 piece
• Cinnamon — 1 stick

Preparation

1. Warm a heat-proof mug.
2. Dissolve panela (brown sugar) in hot cinnamon tea; do not boil.
3. Pour the tea into the mug, then add the aguardiente.
4. Garnish with a cinnamon stick. Do not return the drink to the boil.

This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.

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