Ecuadorian Colada Morada: a spiced berry and purple corn drink

Name: Ecuadorian Colada Morada: a spiced berry and purple corn drink
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 10 serving
Ingredients: 1 cup purple or black corn flour; 14 oz naranjilla or lulo pulp; 2 cups blackberries; 2 cups blueberries; 2 cups strawberries; 1 pineapple; 1 ishpingo; 5-6 cinnamon sticks; 4-5 whole cloves; 4-5 all spice berries; 1 star anise; 12-14 oz Panela or Brown Sugar; A few lemon verbena leaves; A few lemongrass leaves; 2 pieces orange peel; Additional aromatic herbs: arrayan; 12 cups water; Additional fruits that can be added: babaco, peaches, apples, pears, ciruelas

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 55 mins
Servings
10
Course
Drinks
Cuisine
South American, Ecuadorian

Ecuadorian Colada Morada: a spiced berry and purple corn drink

Iris Warren

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This Ecuadorian colada morada is a traditional thick drink made with fruits, spices, and purple corn flour. Colada morada is prepared for the Day of the Deceased celebrations in Ecuador.

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Ingredients

Servings

1 cup purple or black corn flour can use corn starch –aka maicena – as a replacement
14 oz naranjilla or lulo pulp thawed if frozen – use passion fruit or pineapple juice if you can’t find naranjilla juice
2 cups blackberries frozen or fresh
2 cups blueberries frozen or fresh
2 cups strawberries sliced
1 pineapple peels and core + 2 cups finely diced
1 ishpingo Cinnamon flower - omit if you can’t find any
5-6 cinnamon sticks
4-5 whole cloves
4-5 all spice berries
1 star anise
12-14 oz Panela or Brown Sugar adjust to your taste
A few lemon verbena leaves fresh or dry
A few lemongrass leaves fresh or dry
2 pieces orange peel
Additional aromatic herbs: arrayan ataco (purple amaranth), orange leaves
12 cups water (8 cups for the pineapple skins + spices part, and the remaining 4 cups for the berry mix)
Additional fruits that can be added: babaco, peaches, apples, pears, ciruelas

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Instructions

Place the pineapple skins and core, cinnamon, spices and panela or brown sugar in a large pot with 8 cups of water. Boil for about 20-25 minutes.
Add the lemon verbena, lemongrass, and orange peel.
Reduce heat and simmer for 10 minutes. Remove and strain.
In a separate pot, add 4 cups of water with the blueberries and blackberries, boil for about 20 minutes. Remove from heat, let cool down until safe to handle, blend and strain.
Mix the cup of the purple corn flour with 1 cup of the spice pineapple liquid until well diluted.
Add the strained berry mix, the naranjilla juice, the spiced pineapple liquid and the diluted purple flour mix to a large pot.
Cook over medium heat, stir constantly to keep it from sticking, bring to a boil.
Add the pineapple chunks and reduce to simmer for about 10 minutes.
Remove from the heat, add the strawberry slices (and any additional fruits). Serve warm or cold.