If there’s one cocktail that’s perfect for warming up during the winter, it’s the spicy cinnamon rum known as “canelazo” in Ecuador and Colombia. Not only is it slightly sweet and delicious with holiday spices, but I’m pretty sure it’ll kill a cold too. At least, that’s what my grandmother might say. Made with cinnamon, sugar, and a dash of citrus, this hot spicy cinnamon rum cocktail will soon replace your favorite fireside hot toddy.
When the temperatures drop and cozy evenings by the fire call for something special, there’s nothing like this to keep you warm. While this recipe is inspired by traditional Ecuadorian canelazo, it also brings its own twist, with a hint of orange and a hint of clove or star anise for garnish. Ready to mix that drink? Click the Jump to Recipe button. Or scroll below to learn some canelazo history, its role in Ecuadorian culture, and how to make this delicious spicy cinnamon rum at home.
Canelazzo’s history
Canelazo is a favorite hot drink in Ecuador, especially in the Andean highlands, where the cool temperatures make hot drinks a welcome treat. I first read about it while researching cocktails from around the world to create a New Year’s Eve menu inspired by my travels. Typically, it is made from a sugar cane alcohol called aguardiente, which literally means “water and fire.” Since I just wanted to warm it up without turning into a fire-breathing dragon, and since aguardiente isn’t readily available in the United States, I took some inspiration from its sugar cane origins and substituted rum.
The warmth of cinnamon combines with the smooth sweetness of sugar and citrus to create a drink that’s both soothing and energizing, perfect for cold weather gatherings, holiday gatherings, or a quiet evening at home.
After further research, I learned that it is very popular in the Andes and is usually served during holidays. Since Ecuador is on our bucket list, we added it to our Christmas cocktail menu at home to toast to the New Year’s travel adventures.
How to Make Spicy Cinnamon Rum
Making this spicy cinnamon rum is really easy. Gather the ingredients you need: water, brown sugar, rum, oranges, and cinnamon sticks.
First, start by making a dark simple syrup using turbinado sugar or light brown sugar. (You can also add a cinnamon stick and cook it with the sugar for extra spiciness).
Bring mixture to a gentle boil over medium heat, stirring occasionally until sugar is completely dissolved. If using whole cinnamon sticks, cook the mixture for about 10-15 minutes to allow the cinnamon to soak into the water.
Remove the pan from the heat and stir in the freshly squeezed orange juice. This adds a bright citrus flavor that balances the sweetness and spice.
Pour in the rum and stir gently to combine. The rum will bring warmth and depth to the drink without overpowering the other flavors. Ladle the hot spiced cinnamon rum into cups. Garnish each drink with a cinnamon stick and, if desired, star anise or a few cloves for extra spice and visual interest.
Ladle the hot spiced cinnamon rum into cups. Garnish each drink with a cinnamon stick and, if desired, star anise or a few cloves for extra spice and visual interest.
Canelazo – spicy cinnamon rum
yield:
2
Preparation time:
5 minutes
Cooking time:
15 minutes
Total time:
20 minutes
The warmth of cinnamon and rum combine with the smooth sweetness of sugar and citrus to create a drink that’s both soothing and energizing – perfect for colder weather!
raw material
-
2 cups water
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1 cup turbinado or light brown sugar
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4 ounces rum
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1 small orange, juiced
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8 cinnamon sticks
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Garnish with star anise or cloves, if desired
instruct
- In a medium saucepan, heat 1 cup water and 1 cup sugar over medium-low heat. Stir until the sugar is completely dissolved and a dark simple syrup forms.
- Add remaining 1 cup water, rum, orange juice, and cinnamon stick to simple syrup. Stir until heated through, making sure not to boil or the alcohol will cook off.
- Divide the hot spiced cinnamon rum among four glasses and add a cinnamon stick for garnish.
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