Hot spiced blood orange cocktail
User Reviews
4.8
15 reviews
Excellent
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 to 8
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Cuisine
South American, Fusion, Ecuadorian
Hot spiced blood orange cocktail
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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
- 2 cups of water
- ½ cup brown sugar add more to taste, or 4 oz. piloncillo/panela
- 4 cinnamon stick
- cloves star anise, all spice berries, additional spices
- orange peel a couple of strips
- 4 cups blood orange juice
- aguardiente use regular or infuse with cinnamon ahead of time for an extra kick, or rum; to taste
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.
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.
Notes
- For a mocktail or kid friendly variation simply omit the rum/aguardiente.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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