Aguapanela
Colombia’s cane-sugar comfort drink: hot with cinnamon and a cube of cheese, or iced with lime on a sunny day.
← Nouns Cooking · Brazilian & Peruvian
Ingredients
- 200 g Panela (unrefined whole cane sugar), grated or broken into chunks
- 1.2 l Water
- 1 Cinnamon stick (optional)
- 2 cm piece Ginger, sliced (optional)
- 2 Lime, juiced (optional)
- ice, for the cold version (optional)
Method
- Put the panela, water and cinnamon or ginger (if using) in a saucepan over medium heat.
- Bring to the boil, then simmer for 10–15 min, stirring now and then, until the panela has completely dissolved and the drink smells of caramel.
- For hot aguapanela, strain into mugs and serve straight away.
- For the cold version, cool completely, stir in the lime juice and pour over plenty of ice.
Tips
- In Bogotá the hot version comes with a chunk of fresh cheese to drop in and fish out half-melted (then it is no longer vegan).
- No panela? Dark muscovado or Mexican piloncillo gives a similar flavour.
Sources
Written in our own words after cross-checking these recipes:
Open Aguapanela in Nouns Cooking