Canelazo, Ecuadorian spiced rum drinkEdward Welham - Operations
Our Real Latin America Expert
Edward Welham - Operations
Ed lived and worked in El Salvador before joining the company in 2006. His master’s in Latin American Politics fed his fascination with the social movements of Central America while he also loves the area for the vibrancy of its people, places and music.
In the highlands of Ecuador and Peru where this spiced drink originates, the high altitude means nights are chilly. We think it translates perfectly to our own frosty climate, so we've brought you our version.
Traditionally, canelazo is made using aguardiente ('fire water' - the generic name for very potent alcohol), but rum makes an ideal alternative as it complements the festive flavours perfectly. The drink is particularly popular at Christmas time and would make a good substitute for mulled wine at a Christmas party – or simply enjoy it as a treat on a chilly winter's night.
- Prep: 5 minutes
- Cook: 20 minutes
- Total time: 25 minutes
- Recipe serves: 6-8
- 3 cups water
- 1/2 cup dark rum
- 1/2 cup orange juice
- 1 cup brown sugar
- Juice of 1 lime
- 1 tsp cloves
- 5 cinnamon sticks
- Pinch of salt
- Mix together the water and lime juice and add the cinnamon, cloves, sugar and salt. Bring the mixture to the boil over a medium heat.
- Simmer for 5-10 minutes then remove from the heat and add the orange juice and the rum (to taste).
- Reheat gently, but do not allow it to boil - the alcohol will evaporate.
- Strain and serve.
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