Colombian Canelazo Cocktail

This Colombian canelazo cocktail is a cozy, spiced cocktail that tastes like Bogotá at midnight — smoky, sweet, and just a little wild.

There’s a certain chill that creeps in after dark in Bogotá. It’s not the dramatic kind you brace against. It’s slower than that. Quiet, high-altitude cold that takes its time settling into your bones. Even after a long day of sun and crowds, once the sun drops behind the mountains, the temperature drops with it.

Which is why people crowd into dim-lit clubs, cafes, and corner bars, shoulders hunched and hands wrapped tightly around mugs.

That’s how I ended up in a narrow nightclub off a Bogotá side street, years ago, with my then boyfriend I was traveling with. It’s the kind of place you go to be warm. The kind of place with Colombian hot chocolate. The kind of place with Canelazo.

The drink showed up in a plain ceramic mug, steaming slightly. No frills. But the second I took a sip, I understood why everyone was clutching theirs so tightly.

Discovering Canelazo in Bogotá

It hit hard. Hot, sweet, and spiced, with the sharp edge of anise from the aguardiente slicing clean through the deep, caramel warmth of panela and cinnamon. It was the kind of drink that didn’t just warm your hands, it reset your whole mood.

It reminded me of other drinks that make the cold feel less like something to fight against and more like something you can lean into. Like the spicy and tangy tamarind cocktail I once had in a bright city bar. Or Colombian lulo juice I sipped in a hidden café one rainy afternoon, all sharp edges and bold flavors.

But Canelazo? Canelazo isn’t playful. It’s steady. Grounded. It’s built for cold concrete, fog rolling down from the hills, music thudding through old wood floors. The kind of drink you hold with both hands, not just because it’s warm, but because you’re not putting it down.

That night, and that first mug, stayed with me longer than anything else about that trip.

These days, when winter hits or the air sharpens into something that tugs at your sleeves, Canelazo is what I reach for. Not because it’s trendy, not even just for nostalgia. But because it works. It’s easy to make, it makes the whole kitchen smell like a cinnamon cloud, and it feels like a quiet act of defiance against cold nights and heavy moods. 

Whether I’m curled up with it on the couch or serving it to friends gathered around a table, it’s the kind of cocktail that doesn’t need explaining, it just makes itself at home.

What is Canelazo? A Colombian Classic for Cold Nights

Aguardiente actually means “fiery water,” and it really lives up to the name. Distilled from sugarcane and infused with anise, this clear liquor delivers an instant hit of warmth. It’s bold, slightly sweet, and not for the faint of heart. You can’t talk about canelazo without talking about aguardiente. Without it, the drink is comforting, and with it, it becomes unforgettable. I also use it in my Aguardiente Sour cocktail.

And the cinnamon here isn’t flashy, it’s quiet and steady. Steeped long enough to infuse every sip, it doesn’t shout, but lingers, earthy and deep. It’s what you feel before you taste, warming your hands through the mug. Fitting, then, that canelazo takes its name from canela, the Spanish word for cinnamon, a nod to the ingredient that anchors the whole drink.

You’ll find cousins of this cocktail across the Andes, in places like Ecuador and Peru. But Colombia’s version has its own thing: a little sweeter, more generous with cinnamon, and unapologetically laced with aguardiente.

It’s not meant to be refined. It’s meant to comfort, quickly and without pretense.

Ingredients

• Panela – This unrefined cane sugar is the soul of aguapanela, the sweet base of canelazo. It melts into the water and cinnamon, creating a deep, almost caramel-like richness. If you’ve ever visited a Colombian market, you’ll recognize the smell instantly. You can try brown sugar in a pinch, and while it does work, it will lack the depth panela gives. You can usually find panela in Latin markets or online.
• Cinnamon Sticks – Whole sticks are non-negotiable here. Ground cinnamon won’t give the same warm, steady infusion. Simmered slowly, the sticks release a rounded spice that lingers with each sip.
• Aguardiente – Colombia’s signature spirit. Anise-flavored, bold, and unapologetically warming. Aguardiente cuts through the sweetness and gives the drink its signature bite. If you can’t find it, a good substitute would be ouzo, sambuca, or even a splash of spiced rum for something slightly different but still warming. Learn more about it in my Colombian drinks post.

See the recipe card for full list and exact quantities.

How to Make Colombian Canelazo Cocktail

This drink comes together with simple steps and familiar ingredients, just enough to fill your kitchen with the scent of panela and cinnamon before the first sip even warms your hands. It’s quick, comforting, and made to be shared.

Prepare the Mug

While the drink simmers, run a lime wedge around the rim of each whiskey mug. Dip the rims in a shallow plate of sugar (or cinnamon-sugar mix) to coat. It adds a subtle sparkle and an extra sweet touch to every sip.

Simmer the Base

In a medium pot, combine the water, panela, and cinnamon sticks. Let the panela begin to melt as the water comes to a gentle boil. This is where the flavor begins, sweet, spiced, and earthy.

Let the Spices Infuse

Once boiling, reduce the heat to low and simmer uncovered for about 15 minutes. The cinnamon will soften and infuse the dark brown panela water with deep warmth, like a blanket in a mug.

Strain and Finish

Remove the pot from heat and discard the cinnamon sticks. Stir in the aguardiente and fresh lime juice. The alcohol adds a bold kick, while the lime brightens everything with a citrusy edge.

Transfer to Mug

Ladle the canelazo into heatproof mugs and serve immediately while it’s steaming.

Garnish, Serve, Enjoy

If you’re feeling extra festive, garnish each mug with a thin slice of lime or a cinnamon stick for stirring. Perfect for a winter night, a late patio hang, or whenever your fingers need warming up.

Storage

Canelazo is best enjoyed hot off the stove, but if you have leftovers, let it cool and pour it into a sealed container or jar. It’ll keep in the fridge for up to 3 days.

To reheat, warm it gently in a saucepan over low heat, just enough to bring back that cozy feeling. The cinnamon flavor gets even deeper as it sits, making each beverage a little richer the next day. I sometimes add a splash of extra aguardiente before serving, especially when the night calls for a bit more warmth.

Recipe