Costa Rican Aguadulce (Aguadulce)
By Fabien LAHAULLE · published on · updated on
Nothing could be simpler than aguadulce: a block of panela, unrefined cane sugar, dissolved in hot water or milk, sometimes flavored with a cinnamon stick. This round, lightly caramel-tasting drink traditionally accompanies Costa Rican breakfast, served either plain or with a splash of milk.
Ingredients
150 g panela (block of unrefined cane sugar), grated or in pieces
1 liter water (or milk, for a creamier but non-vegan version)
1 cinnamon stick (optional)
Lime zest (optional)
Equipment
-
Saucepan
-
Spoon
- Costa Rican cuisine Buy
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Method
Heat: In a saucepan, bring the water (or milk) to a simmer with the cinnamon stick.
Dissolve: Add the panela and stir regularly until fully dissolved.
Infuse: Let it simmer gently for 3-4 minutes so the cinnamon can infuse.
Serve: Remove the cinnamon, add lime zest if desired, and serve piping hot.
Tip: For the traditional breakfast "aguadulce con leche," prepare it with water, then add a splash of hot milk to each cup when serving. It's also delicious iced, over ice cubes, on a hot day.