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.
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.