Colada Morada (Ecuadorian Purple Corn and Fruit Drink)
Local name: Colada morada
In short: A warm, thick drink of purple corn flour, blackberries, pineapple and spices, made for the Day of the Dead and served with sweet bread. It takes about 1 h 5 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 175 kcal
Colada morada appears in Ecuadorian homes around the first days of November, when families visit cemeteries and share bread shaped like little babies, called guaguas de pan. Purple corn gives the drink its deep color, and it is simmered with berries, pineapple, cinnamon, clove and fragrant leaves until thick and fruity. It is sipped warm from a mug, somewhere between a drink and a thin pudding, and it improves after a night in the fridge.
Instructions
- Bring the water, cinnamon, cloves, allspice, star anise and lemon verbena to a boil. Lower the heat and simmer for 10 minutes, then strain and return the liquid to the pot.
- Whisk the purple corn flour into the cold water until completely smooth, with no lumps.
- Pour the corn mixture slowly into the spiced liquid, stirring constantly. Heat over medium until it boils and thickens, about 8 to 10 minutes, then turn the heat to low.
- Blend the blackberries and strawberries with a splash of water, then strain through a sieve to remove the seeds.
- Stir the berry puree, orange juice and panela into the pot. Add the diced pineapple.
- Simmer gently for 15 minutes, stirring often, until the drink coats a spoon like a thin custard. Add hot water if it gets too thick.
- Taste and add more panela if you like it sweeter. Serve warm in mugs with sweet bread.
Tips
- No purple corn flour? Boil 150 g (5 oz) of dried whole purple corn in 2 liters of water for 45 minutes, strain, and use that liquid as the base with a spoonful of cornstarch to thicken.
- Always whisk the flour into cold water. Hot water makes lumps, and if a few appear anyway, pour the mixture through a sieve.
Questions and answers
Is colada morada served hot or cold?
It is served warm, like a thick hot drink. Leftovers can be reheated gently, loosened with a splash of water.
Can I make colada morada ahead of time?
Yes, the flavor deepens overnight. Refrigerate for up to 4 days or freeze for up to 2 months, and reheat slowly while stirring.
What do you serve with colada morada?
Traditionally guaguas de pan, sweet rolls often filled with fruit jam. Any soft sweet bread roll is a good match.
How long does it take to make Colada Morada (Ecuadorian Purple Corn and Fruit Drink)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Colada Morada (Ecuadorian Purple Corn and Fruit Drink)?
About 175 kcal per serving, with 1 g of protein, 41 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 41 g |
| Fat | 1 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 15 mg |
Estimated values, calculated from the ingredients.
