To begin, prepare the panela by grating or breaking it into smaller chunks if it isn’t pre grated. This will help it dissolve more efficiently. Set aside in a small bowl.

In a medium saucepan, pour 1 litre of water and place it over medium heat. Add the cinnamon stick (if using) to infuse the water with a subtle warmth. Let the water come to a gentle simmer.

Once the water begins to simmer, gradually add the panela chunks or grated panela. Stir constantly with a wooden spoon to ensure it dissolves evenly and doesn’t stick to the bottom of the pan.

Reduce the heat to low and continue stirring. The liquid should transform into a rich, caramel coloured drink. Simmer for an additional 5 minutes to fully extract the flavours. If using ground cinnamon, add it at this stage and stir well.

Taste the Aguapanela and adjust sweetness if desired. For a tangy twist, squeeze a bit of fresh lime or lemon juice into the pot. Stir to blend the flavours.

Turn off the heat and let the drink rest for 2–3 minutes. Strain the Aguapanela through a fine mesh sieve into a heat safe pitcher to remove any undissolved panela pieces or cinnamon residue.

Decide on your serving preference. For a warm drink, pour the Aguapanela into mugs directly from the pitcher. For a chilled version, allow the drink to cool to room temperature, then transfer to the refrigerator for at least 1 hour. Serve over ice.

Serve the Aguapanela in glasses or mugs, garnished with a slice of lime or lemon for added zest. For a traditional Colombian touch, pair it with small cheese arepas or fried empanadas. The warmth of the drink beautifully complements cool mornings, while its chilled version is a refreshing treat on a sunny day.