My Sister-in-Law Introduced Me to the Colombian Cheese Drink and He’s Absolutely Right
I don’t think I could survive the winter if I didn’t have a few hot, soothing drinks to rely on; A steaming mug of hot chocolate, tea or coffee makes me want to bury my head in the sand for 10 minutes. But I’m getting a little tired of the usual suspects. Luckily, on a cold November morning, my sister-in-law introduced me to the most wonderfully rejuvenating drink: aguapanela con queso. This drink and snack combo has given me something to look forward to this winter.
Aguapanela, simple and satisfying
Aguapanela is a soothing sweet drink made by dissolving chopped panela or piloncillo in water. Panela is raw, unrefined cane sugar. It is usually sold in cones or large circles and shrink-wrapped. Panela is used throughout Latin America, but raw cane sugar is often used in other countries under other names, such as brown sugar or muscovado. Depending on the preparation method and the plant, the taste and intensity of sweetness vary slightly.
I started seeing panels available in the international sections of major supermarkets and specialty markets about 10 or 15 years ago. It seems to be becoming more affordable over time, and you can buy an eight-ounce cone for about $1.50. I promise it’s worth it.
Have some cheese too
You don’t have to be fluent in Spanish to understand that this drink has the word “con queso” (with cheese) in its name. This was the first time I had ever scooped cheese out of my drink and before I knew it, I couldn’t stop.
My sister-in-law explained that she was making us (me, my brother and our father) a breakfast drink that she and her family would make all the time in Colombia. She handed us cups of brown liquid with a spoon and white drops at the bottom. That was the question. I took a piece of cheese and ate it while drinking some liquid. The cheese was soft (semi-melted in the steaming liquid), chewy and a little salty, like low-moisture mozzarella. The drink itself was sweet but rich—smoky caramel, molasses, and anise?
I asked her how she made this apparently complex and delicate drink. Well, you simply dissolve crushed panela sugar in water.
How to make aguapanela con queso
She explained that in Ibague, Colombia, aguapanela is made as an invigorating drink that can be drunk hot or cold, and if you’re feeling under the weather, it’s usually washed down with fresh lime juice.
1. Cut the panel
These cane sugar cubes are hard, so you will have to cut them. Even though it’s a type of brown sugar, it’s not like the kind you’re used to baking with. I use a large, sharp knife and run it along the edge to shave off the stripes. I think this will dissolve it a little faster than cutting off the big clumps. I’ve read that some people rub it with a microplane, but I think that will take a while.
2. Dissolve it in hot water.
Place the chopped sugar in a saucepan with water to dissolve and place over medium-low heat. Alternatively, you can place the sugar and water in a microwave-safe measuring cup and microwave it in 30-second to one-minute intervals. Stir to help dissolve the sugar.
3. Add cheese
Once the drink is hot and the sugar has dissolved, add small pieces of cheese to the cup to soften it. Serve extra cheese.
This combination of sweet and slightly salty is my current obsession. This type of cheese becomes elastic and chewy without melting or clouding the drink. I like to eat a piece of cheese and sip a drink while I chew it. It’s a fun activity and, above all, a new way to enjoy cheese.
You don’t have to add cheese to your aguapanela, but I wholeheartedly encourage you to give it a try. Check your supermarket’s cheese fridge for Latin American cheeses. Tropical is probably the largest branded clothing supplier I’ve seen in New York City, and they offer a wide variety. You can use quesito Colombiano, queso campesino, queso blanco or panela cheese, and if you just can’t find those cheeses, you can use mozzarella. Personally, I would prefer low-moisture mozzarella over fresh mozzarella because of its saltiness, but it’s up to you.
During this particularly windy week in Brooklyn, I’ll be tackling icy marathon runs with one thing on my mind: not personal bests, but hot aguapanela and wondering when I’ll get home.
Aguapanela Con Queso Recipe
Ingredients:
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¼ cup chopped panela (or piloncillo)
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¾ cup boiling water
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As many queso pieces as you like (or try lime juice or cinnamon)
1. Combine the chopped panala and water in a microwave safe cup. Stir and microwave in 30-second batches until the sugar has dissolved and the drink is hot enough. Try it to see if you want more panel or more water.
2. Add the queso pieces and let them soften a bit before enjoying.