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Colada Morada (Ecuadorian Purple Corn Drink)

Colada Morada Ecuatoriana (Receta Tradicional de Finados) – plato típico ecuatoriano

Photo: Agencia de Noticias ANDES / Wikimedia Commons, CC BY-SA 2.0

Colada morada is a thick, spiced purple drink made with purple corn flour, Andean blueberries (mortiño), blackberries and chopped fruit like pineapple and strawberries. It is flavored with cinnamon, cloves, allspice and fragrant herbs.

Ecuadorians drink it around November 2, the Day of the Dead (Día de los Difuntos), together with guaguas de pan, sweet bread shaped like babies. It is served hot or cold, and every family has its own recipe.

Region: Whole country · Difficulty: Medium

Colada Morada Ecuatoriana (Receta Tradicional de Finados) – plato típico ecuatoriano

Colada Morada (Ecuadorian Purple Corn Drink)

Colada morada: a thick Ecuadorian drink of purple corn flour, berries and chopped fruit, spiced with cinnamon and cloves. Traditional for the Day of the Dead.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Drink
Cuisine Ecuadorian
Servings 12 servings

Ingredients
  

For the spiced water

  • 4 quarts water
  • 3 cinnamon sticks
  • 8 whole cloves
  • 8 allspice berries
  • 1 bunch lemongrass
  • 4 orange leaves optional
  • 1 pineapple peel only, well washed

For the colada

  • 1 cup purple corn flour or black corn flour
  • 2 cups cold water to dissolve the flour
  • 2 cups blueberries
  • 2 cups blackberries
  • 1 cup grated panela or brown sugar to taste

Chopped fruit

  • 2 cups pineapple small cubes
  • 2 cups strawberries chopped

Instructions
 

  • Boil the water with the cinnamon, cloves, allspice and pineapple peel for 20 minutes.
  • Turn off the heat, add the lemongrass and orange leaves, cover and let steep for 10 minutes. Strain and set the spiced water aside.
  • Cook the blueberries and blackberries with 2 cups of the spiced water for 10 minutes. Blend and strain to remove the seeds.
  • Dissolve the purple corn flour in the cold water until there are no lumps.
  • Bring the spiced water back to a boil and slowly pour in the dissolved flour, stirring constantly.
  • Add the berry juice and the panela. Cook over low heat for 20 to 30 minutes, stirring constantly, until thick.
  • Add the pineapple and strawberries and cook 5 more minutes. Adjust the sweetness.
  • Serve hot or cold, with guaguas de pan or sweet bread.
Keyword colada morada, colada morada recipe, ecuadorian colada morada, purple corn drink

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Purple corn flour: sold as harina de maíz morado or black corn flour in Ecuadorian and Peruvian stores and online. Peruvian dried purple corn (maíz morado) can be boiled and blended as a substitute.
  • Mortiño: Andean blueberries are not sold in the US; regular or wild blueberries work well.
  • Herbs: lemongrass replaces hierba luisa; ishpingo and arrayán are optional.

Tips for the best Colada Morada

  • Stir constantly after adding the flour so it does not form lumps.
  • Colada thickens as it cools; add water when reheating.
  • Add the fresh fruit at the end so it keeps its texture.
  • Make it a day ahead: the flavor improves.

Frequently asked questions

When do Ecuadorians drink colada morada?

Around November 2, the Day of the Dead, with guaguas de pan.

Is colada morada served hot or cold?

Both. In the Andes it is usually hot; on the Coast many people prefer it cold.

What can I use instead of purple corn flour?

Peruvian dried purple corn boiled and blended, or a mix of cornstarch and extra berries for color.

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