When we think of hot drinks, coffee or tea are usually the first things that come to mind. Colombia’s best-kept secret is, however, aguapanela (also known as agua de panela). There is nothing more Colombian (in the Andean region) than relaxing on a chilly afternoon with a hot cup of aguapanela, paired with cheese and an almojábana. In this post, we’ll explain what aguapanela is and provide step-by-step instructions on how to prepare it at home.
Updated: July 2026
Jump to RecipeHaz clic en Aguapanela Colombiana para la receta en español.
What is panela?
To understand aguapanela, we first need to talk about its star ingredient: panela. This is a type of unrefined cane sugar obtained by boiling and evaporating sugarcane juice until a solid, concentrated residue is formed.
Because it’s unrefined, panela keeps the natural vitamins and minerals that white sugar loses. However, keep in mind that it is still a sweetener with a similar caloric intake. Its true value lies in its unique flavor: a delicious, caramel-like sweetness thanks to the natural presence of molasses.
Forms and other names in Latin America
You can easily buy panela in different forms. In Colombia, it’s most common to find it in solid blocks (or pastillas) or as grated panela, which dissolves much faster.
Its main use varies depending on the climate of each Colombian region. In the Andean region, people drink agua de panela piping hot to warm up, while in warmer areas, it’s used to make a refreshing limonada de panela with plenty of lime juice and ice.
While panela is an absolute staple in Colombia, this ingredient is loved all across Latin America and goes by different names depending on the country:
- Chancaca (Peru and Chile)
- Piloncillo (Mexico)
- Papelón (Venezuela)
- Rapadura (Brazil and Central America)
Ingredients
To prepare a nice cup of aguapanela, you only need two ingredients: water and panela.
Step-by-step instructions
- Boil the water: Heat the water in a pot over high heat until it comes to a boil.
- Add the panela: Add the blocks of panela to the boiling water.
- Simmer: Once it boils again, reduce the heat to low. Let it simmer for 20 minutes, stirring occasionally to make sure all the panela has completely dissolved.
- Serve and enjoy: Pour the aguapanela into your favorite mug, and that’s it!
Is panela healthy?
In Colombia, there is a popular belief that aguapanela cures everything, especially the common cold. The ultimate grandma’s remedy never fails: piping hot aguapanela with plenty of lime juice (and sometimes a touch of ginger). Does it actually cure you? Science aside, the warm liquid and the vitamin C from the lime can definitely help soothe a sore throat—plus, it tastes delicious!
However, let’s be realistic: panela is still a type of sugar. Although it’s a more natural option than white sugar because it’s unrefined, it packs a similar amount of calories. Because of this, it’s best enjoyed in moderation as part of a balanced diet.
Variations of aguapanela (agua de panela)
The most traditional and simple version uses only water and panela, but you can change things up by adding these ingredients.
- With lime: Add a generous squeeze of fresh lime juice at the end. This is the classic Colombian go-to for the common cold.
- With cinnamon: Add one or two cinnamon sticks to the pot while the water is boiling to give it a delicious aroma and a warmer, spiced flavor.
- With ginger: Toss a few slices of fresh ginger into the pot while it simmers. It’s the perfect combination if you’re looking for a comforting drink on chilly days.
Aguapanela with cheese
A mug of plain aguapanela is already delicious, but my favorite way to serve it is just like they do in the roadside restaurants right outside of Bogotá: with a slice of cheese and an almojábana.
The secret is to drop the cheese right into the hot aguapanela, so it melts and gets gooey. It’s the perfect combination of sweet and savory!
You might also like:
Limonada de Aguapanela (Colombian Sugarcane Limeade)
Almojábanas (Colombian Cornmeal Cheese Bread)
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Aguapanela (Colombian Sugarcane Drink)
Ingredients
- 2 l water
- 200 g panela (in blocks or grated)
Optional: serve with
- slices of cheese (queso campesino, doble crema or replace by mozzarella cheese)
- almojábanas (cornmeal cheese bread) (see link in blog post and below)
Instructions
- Boil the water: heat the water in a pot over high heat until it comes to a boil
- Add the panela: add the panela blocks to the boiling water
- Simmer: once boiling again, reduce the heat to low. Let the aguapanela simmer for 20 minutes, stirring occasionally to ensure all the panela has fully dissolved
- Serve and enjoy: pour the piping-hot aguapanela into your favorite mug. Drink it as is, or serve with cheese and almojábanas
