Canelazo Spiced Cinnamon Rum Drink Recipes
CANELAZO - SPICED CINNAMON RUM DRINK
Canelazo is a drink that will warm you up on a cold night high in the Ecuadorian mountains. It's made from brown sugar, cinnamon and cloves, orange and lime juice, and the fiery concoction known as aguardiente (or "fire water"). Aguardiente is a broad term for high alcohol content beverages distilled from different things. The kind they enjoy in South America is made from cane sugar, so rum makes a great substitute if you can't find aguardiente.
Provided by Annacia
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water, sugar, lime juice, salt, cinnamon sticks and cloves to a boil. Simmer for 5 to 10 minutes.
- Remove from the heat, and stir in the orange juice. Add the aguardiente or rum (to taste).
- Reheat, without boiling. (If it boils, the alcohol will boil away). Strain and serve hot.
JAMAICA "SKA" - RUM DRINK
In the early '70's, we took our 2 little girls and stayed in "thatched hut" looking room in Runaway Bay. One VERY hot day, we toured a plantation on an open flatbed, and on the way home, stopped in Montego Bay for a quick lunch. The waiter noted our flushed faces, and in the local lilt, offered us a SKA. It looked like a tall cool glass of lemonade, and was so smooth and delicious, we asked for a refill. He laughed and said -No more until you eat at the buffet ! We realized WHY, when we stood - but did enjoy another later. Have been drinking them ever since, with happy memories ! (The girls drinks were without the rum). For a party, making 10 - 8 ounce drinks (or 18 - 6 ounce drinks), multiply everything by 8.
Provided by NurseJaney
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients
- Serve in a TALL glass with LOTS of ice.
Nutrition Facts : Calories 160.8, Fat 0.1, Sodium 3, Carbohydrate 16, Fiber 0.3, Sugar 11.7, Protein 0.5
CINNAMON-RUM SAUCE
Categories Sauce Rum Dessert Quick & Easy Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
- (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
CINNAMON-RUM ICE CREAM
As befitting a diner dessert, this ice cream is thick and rich and perfectly accents the apple tartlet. Cinnamon ice cream generally falls into three categories: infused via cinnamon sticks during the milk warming; ground cinnamon added during the milk warming; and ground cinnamon added at the very end. You can't get a real cinnamony flavor from the sticks alone, and adding ground cinnamon too early makes for a very strange texture. The third option lends a nice flavor and texture and leaves the custard pleasantly speckled.
Provided by Matt Lewis
Yield Makes about 1 1/2 quarts
Number Of Ingredients 7
Steps:
- Whisk egg yolks to blend in medium metal bowl. Pour 1 cup cream into another medium bowl; set fine strainer over bowl with cream. Whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan; bring to simmer, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolks. Return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer inserted into custard registers 160°F to 170°F (do not boil), about 5 minutes. Pour custard through strainer set over bowl with cream. Whisk mixture to blend; then whisk in rum and cinnamon. Chill custard until cold, about 2 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover; freeze until firm, at least 4 hours or overnight.
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- In a medium saucepan, heat 1 cup of water and 1 cup of sugar on low to medium heat. Stir until sugar is completely dissolved, creating a dark simple syrup.
- Add to the simple syrup the remaining 1 cup of water, rum, orange juice, and cinnamon sticks. Stir until heated, being sure not to boil it as that will cook off the alcohol.
- Distribute the hot spiced cinnamon rum among four glass mugs, adding the cinnamon sticks too as garnish.
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