For many, canelazo is an excuse to socialize, gather, and chat with family and friends, enjoying the holidays together. People enjoy both the alcoholic version of canelazo and the hot non-alcoholic drink, depending on how they prefer to drink it.
The origins of canelazo are unknown, but it has been consumed in the Andes for a long time without interruption.
One thing to keep in mind is that Ecuadorian aguardiente is different from Colombian because it is not anise-flavored. The aguardiente normally used for canelazo is known as punta or puro.
Both types of liquor are made from sugarcane juice with different fruit flavors. If you can’t find Ecuadorian liqueurs, I recommend using Brazilian cachaça or white rum, which have the most similar flavor.
There are many different variations of canelazo, depending on the region. One of the most popular variations is naranjillazo. It’s prepared like canelazo, but water is replaced with naranjilla juice.
Naranjilla, known as lulo in Colombia and very similar to sharon fruit but with a different flavor, is a tart fruit. It looks like a small orange and is used in juice, cocktails, ice creams, desserts, and meat dishes.
Both canelazo and naranjillazo are delicious, but they can also be a bit tricky when made with alcohol. They should be consumed with caution. Because they have a sweet taste and the alcohol is very mild, they can cause a good hangover.
The amount of alcohol normally used varies depending on the preparer. You can make them stronger if you wish, or use less alcohol. Both drinks are also very delicious without alcohol.
