An Ayabaca highland drink made to chase off the cold. Sweet, fragrant, and warmed by a clean hit of cane spirit, it arrives steaming with cinnamon up front and a touch of lemon that keeps it lively. Simple and bold: exactly what a chilly Andean night calls for.
Combine the water, panela, and cinnamon stick in a pot and heat over medium, stirring until the panela dissolves. Once it reaches a gentle simmer, lower the heat and cook for 8 minutes, until the infusion is amber, fragrant, and clearly cinnamon-forward without reducing into a syrup.
Turn the burner completely off and strain the infusion. Off the heat, stir in the lemon juice and aguardiente just until combined; do not bring it back to a boil, so the spirit keeps its aroma and strength. Serve immediately while piping hot: it should be sweet and cinnamon-forward, with the lemon only lifting the finish. And that’s it! Let the mountain cold do its best. 😌
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