Hot spiced blood orange cocktail

Name: Hot spiced blood orange cocktail
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 to 8
Ingredients: 2 cups of water; ½ cup of brown sugar or 4 ounces of piloncillo/panela; 4 cinnamon sticks; A few additional spices: cloves; A couple of orange peel strips; 4 cups of blood orange juice; Aguardiente or rum to taste; For a light canelazo; For a medium-strong canelazo; For a strong canelazo

User Reviews

4.8

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
6 to 8
Course
Drinks, Cocktails
Cuisine
South American, Fusion, Ecuadorian

Hot spiced blood orange cocktail

Iris Warren

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Hot spiced blood orange cocktail inspired by the Ecuadorian canelazo drink made with blood orange juice, cinnamon, spices, and rum or aguardiente sugar cane liquor.

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Ingredients

Servings

2 cups of water
½ cup of brown sugar or 4 ounces of piloncillo/panela add more to taste
4 cinnamon sticks
A few additional spices: cloves star anise, all spice berries
A couple of orange peel strips
4 cups of blood orange juice
Aguardiente or rum to taste use regular or infuse with cinnamon ahead of time for an extra kick

Aguardiente or rum guidelines – adjust based on you preference (or the weather)

For a light canelazo add 1 oz of aguardiente to each glass of canelazo.
For a medium-strong canelazo add 1.5 oz of aguardiente to each glass of canelazo.
For a strong canelazo add 2 oz of aguardiente to each glass of canelazo.

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Instructions

Combine the water, brown sugar or panela (piloncillo), the cinnamon sticks, spices, and orange peel strips in a medium sized pot.
Bring to a boil, reduce the heat and let the panela/piloncillo melt. Add the blood orange juice and simmer for about 20-30 minutes. To make the fast or cheater version you can boil it for 10-15 minutes.
Strain to remove the cinnamon sticks and spices.
Mix in the rum or aguardiente directly or individually in each serving glass, and serve warm. You can also make it ahead of time without the added alcohol and keep it refrigerated, then re-heat when ready to serve.