Ecuadorian Colada Morada: a spiced berry and purple corn drink
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 55 mins
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Servings
10
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Course
Drinks
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Cuisine
South American, Ecuadorian
Ecuadorian Colada Morada: a spiced berry and purple corn drink
Description
This recipe involves an initial infusion of pineapple skins, core, and spices including cinnamon sticks, cloves, allspice berries, star anise, panela (or brown sugar), lemon verbena, lemongrass, and orange peel simmered in water. This spiced liquid is then strained to form a fragrant base.
Separately, berries are boiled and blended to create a strained, rich berry mixture. Purple corn flour is diluted with some of the spiced pineapple liquid, then combined with the berry mix, naranjilla pulp (or substitutions like passion fruit or pineapple juice), the strained spiced liquid, and pineapple chunks. This mixture is cooked while stirred until thick and smooth.
Strawberries and other fruits can be added at the end before serving. The result is a deep purple, sweet-tart spiced drink with a smooth texture from the purple corn flour. This beverage can be enjoyed warm or chilled.
Ingredients
- 1 cup purple corn flour can use corn starch -aka maicena - as a replacement, or black corn flour
- 14 oz naranjilla pulp thawed if frozen - use passion fruit or pineapple juice if you can’t find naranjilla juice, or lulo pulp
- 2 cups blackberry 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 stick
- 4-5 clove whole
- 4-5 allspice berries
- 1 star anise
- 12-14 oz panela adjust to your taste, or brown sugar
- lemon verbena fresh or dry, a few leaves
- lemongrass fresh or dry, a few leaves
- 2 pieces orange peel
- arrayan ataco (purple amaranth), orange leaves, additional aromatic herb
- 12 water 8 cups for the pineapple skins + spices part, and the remaining 4 cups for the berry mix
- babaco additional fruits that can be added
- peach
- apple
- pear
- ciruela
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.
User Reviews
Overall Rating
4.8
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