Canelazo
Introduction '''''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). ''Canelazo'' is traditionally made with homemade ''aguardiente'', but bottled alcohol is also used. 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. 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. It is especially popular during Fiestas de Quito or Christmas. In 2005, one business began bottling ''canelazo'' without alcohol for export.
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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