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Canelazo
Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Ecuador and Colombia. 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. ISBN 9781580089548. Davila Vasquez, Jorge. "El Pase del Nino en Cuenca (Ecuador)". America no. 27: La Fte en Amerique Latine. Presses de la Sorbonne Nouvelle (26-28 May 2000), p. 99. ISBN 9782878542363.Harry Ades & Melissa Graham. The Rough Guide to Ecuador. Rough Guides (2003), p. 42. ISBN 9781843531098. 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 . There are many variations on the recipe. It is often made with fruit juice . Cloves are sometimes added, and alcohol is sometimes omitted. "El canelazo es una bebida para espantar el frio quiteno". El Comercio .
The origins of the drink are unknown, but the drink has long been consumed in the Andes. In Ecuador, the drink often sold by street vendors during fiestas.Danny Palmerlee, Michael Grosberg & Carolyn McCarthy. Ecuador & the Galapagos Islands. Lonely Planet (2006), p. 65. ISBN 9781741042955. It is especially popular on Christmas.Erin Foley & Leslie Jermyn. Cultures of the World: Ecuador. Marshall Cavendish (2006), p. 117. ISBN 9780761420507. In 2005, one business began bottling canelazo without alcohol for export. "El canelazo, listo para el mundo". Hoy .
External links
Canelazo recipe
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Canelazo
