Panela aromática: what it is, benefits and how to make it

If you grew up in Colombia, the smell of freshly made panela aromática is pure memory: rainy afternoons, grandmothers and wood stoves. Beyond nostalgia, this drink is one of the most versatile infusions in our gastronomy. Here is what it is, its traditional uses and how to prepare it properly.

What is panela aromática?

It is a hot drink made from panela — evaporated, solidified sugarcane juice — combined with aromatic herbs, fruits or spices: mint, chamomile, cinnamon, lemongrass, mango, strawberry or pineapple, among others. Unlike tea, it contains no Camellia sinensis leaves, so most versions are naturally caffeine-free.

Panela brings a natural sweetness with caramel notes and minerals from the cane. The sweetness is part of the drink’s character, not an afterthought.

Traditional uses

• Cold afternoons: it is the 5 p.m. drink of the Colombian highlands.
• Warm hydration: traditionally offered to anyone arriving cold or rain-soaked.
• After-meal companion: many families serve it after large meals, especially with mint or chamomile.
• The evening “agüita”: caffeine-free versions to close the day.

How to prepare it step by step

• Boil 4 cups of water with 100 g of panela pieces (adjust to taste).
• Once the panela dissolves completely, lower the heat.
• Add herbs or fruits and steep 5–10 minutes off the heat, covered.
• Strain and serve hot. A touch of lime lifts any version.

Want the shortcut? Our Gold Flower panela aromáticas come in ready-to-steep bags: real panela with Colombian fruits and herbs.

Frequently asked questions

Does panela aromática contain caffeine?

Herb and fruit versions are caffeine-free. It only contains caffeine when combined with green, black or red tea.

What is the difference between panela aromática and agua de panela?

Agua de panela is just panela dissolved in water. The aromática adds herbs, spices or fruits. To go deeper, read our guide on the difference between tea, aromática and infusion.