Cinnamon and Sugar Cane Aguardiente Canelazo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Ecuadorian hot cocktail made by simmering cinnamon and sugar with aguardiente, perfect for warming chilly evenings. This Latin American-inspired recipe, ready in about 20 minutes, brings together water, granulated sugar, cinnamon sticks for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 Latin American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, bring 3 cups water, 1/3 cup granulated sugar, and 3 cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer for 10 minutes until the liquid is fragrant and the sugar fully dissolves.
  2. Step 2: Remove the pot from heat and stir in 3 tablespoons fresh lime juice.
  3. Step 3: Carefully add 3/4 cup aguardiente and stir gently. Ladle the hot canelazo into mugs and serve immediately for a cozy, spiced drink.

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