Traditional kanelada

Place all the ingredients in a pot and boil for about 30 minutes.

Some foam will start to form so you need to skim it off.

Keep it over strong heat.

After about half an hour it will start to rise which means it has thickened enough.

Remove from heat.

Strain while it is hot because it will thicken as it starts to cool and will be hard to strain.

Set it aside to cool thoroughly. The result will be a very thick syrup. Store in a bottle, preferably glass.

You can keep it in the fridge or at room temperature.

To serve, fill 1/3 of a glass with kanelada and then add 2/3 of water or crushed ice.

In some areas where it snows, they serve it with snow (which is a bit counter-intuitive because when it is cold you want to drink something hot, but if you are in good company and next to the fireplace, it is extremely enjoyable!!!)