This post was published on: May 14, 2024
Are you craving a tasty taste of Ecuador? Look no further than the enchanting colada morada! This thick, spiced purple corn beverage is a beloved tradition that will cast a spell over your taste buds. so stay with joymelife.
What is Colada Morada?
Colada morada (ko-lah-dah mo-rah-dah) is not just a warm, sippable dessert drink made from thick purple corn puree, spices like cinnamon and clove, fresh fruit like pineapple and naranjilla, and plenty of sweet panela sugar. It’s a festive holiday specialty traditionally enjoyed in Ecuador and Peru around the Day of the Deceased (Dia de los Difuntos) on November 2nd when families gather to remember and honor their loved ones. With its unique ingredients and preparation, this drink is a part of their cultural heritage, a way to connect with their ancestors and celebrate life.
The drink’s vibrant, jewel-toned purple color comes from the unique variety of corn used to make it. The corn is dried, rehydrated, and mashed into a thick puree, giving the drink its distinctively lush, velvety texture.
Warming Flavors of Colada Morada
As the colada morada simmers, the spices and panela meld into an intoxicating sweet and spicy aroma that fills your kitchen and invites you to the table. In every sip, a delightful symphony of cinnamon, clove, and fruity essence comes together to create a pure, comforting bliss that warms your soul and transports you to the heart of Ecuadorian tradition.
Street vendors sell this thick, creamy beverage throughout Ecuador around the Day of the Deceased holiday. It’s commonly accompanied by guaguas de pan, small sweet bread figurines shaped like swaddled babies.
Ingredients
- Purple corn puree
- 4 cups (1 liter) water
- 1 pineapple, peeled, cored and diced
- 3 naranjilla fruits, peeled and diced (or substitute 1 cup diced green apple)
- 1 cup (200g) panela or brown sugar
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup (60ml) pineapple juice or orange juice
- Garnishes: pineapple slices, oranges, guagua de pan (sweet bread figurines)
To make the purple corn puree, first, soak the dried corn overnight, then boil it with cinnamon and cloves until very soft. Blend it into a smooth, thick puree.
For the colada morada itself, you’ll simmer the purple corn puree with water, fresh pineapple, naranjilla (or green apple), panela sugar, and warm spices like cinnamon, cloves, and nutmeg. A touch of pineapple or orange juice adds fresh citrus notes. This is where the magic happens, as the flavors blend and the kitchen fills with a warm, inviting aroma.
The vibrant color, rich corn flavor, and perfectly balanced spices make this an unforgettable festive beverage! Garnish with pineapple, oranges, and the traditional guaguas de pan bread.
Instructions
1. In a large pot, combine the purple corn puree, 4 cups of water, diced pineapple, diced naranjilla (or green apple), panela sugar, cinnamon stick, whole cloves, ground cinnamon, ground cloves, nutmeg and salt.
2. Bring to a gentle simmer over medium heat, stirring frequently, for 20 minutes to allow flavors to meld.
3. Remove the cinnamon stick and whole cloves. Stir in the pineapple or orange juice.
4. For a smoother texture, use an immersion blender to partially blend the mixture, leaving some pineapple and fruit chunks.
5. Taste and adjust sweeteners or spices as needed.
6. Serve the colada morada warm, garnished with pineapple slices, orange segments, and guaguas de pan (sweet bread figurines) if desired.
Tips And Tricks
Tip #1: Go for the Good Stuff
For the most authentic, jaw-droppingly delicious colada morada, it’s worth seeking out the special dried purple corn kernels. Look for them in Latin markets or online. The beautiful violet hue and delightfully earthy corn flavor can’t be replicated with regular corn!
Tip #2: Fruit Party in Your Mug
Load up on those fresh, tangy fruits! Pineapple is a must for its bright tropical notes. And if you can find the unique naranjilla fruits (cousins to the tomatillo), they add an irresistibly tart-sweet punch. Green apples make a great substitute if naranjillas are impossible to track down.
Tip #3: Patience is a Warm Virtue
Like most stove-simmered drinks and dishes, a low and slow cooking process is critical for the coziest flavors; let the corn puree gently burble away for 2-3 hours until it’s fall-apart tender. And don’t rush the final simmering step—give those spices plenty of time to work their magic!
Tip #4: Make it a Tradition
In Ecuador, colada morada is essential to the Day of the Deceased celebrations each November 2nd. But why wait for a special occasion? This lusciously spiced, soul-warming sipper is worth making a new annual tradition. Cozy up with a big mug, grab some guagua de pan sweet bread, and spend quality time with loved ones over this delightful taste of Ecuador.
Colada Morada (Purple Corn Drink)
Equipment
- Large Pot
- Immersion Blender or Regular Blender
- Knife & Cutting Board
- Measuring Cups & Spoons
- Wooden Spoon or Spatula
- Mugs or Cups for Serving
- Citrus Juicer(Optional)
Ingredients
- Purple corn puree
- 4 cups 1 liter water
- 1 pineapple peeled, cored and diced
- 3 naranjilla fruits peeled and diced (or substitute 1 cup diced green apple)
- 1 cup 200g panela or brown sugar
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup 60ml pineapple juice or orange juice
- pineapple slices,oranges,guagua de pan (sweet bread figurines) for garnish
Instructions
- Soak dried purple corn overnight, then simmer until very soft to make a thick puree.
- Combine the puree with fresh pineapple, naranjilla/apple, panela, and spices. Simmer to meld the flavors.
- Optionally blend partially for a smoother texture.
- Serve warm, garnished with pineapple, oranges, and sweet bread if desired.
Notes
2. Spice Up Your Life: Don’t hold back on those cozy spices! They’re the heart and soul of this drink. ⁃ Whole cinnamon sticks, cloves, and a touch of nutmeg intertwine into pure warmth. ⁃ Give it an extra dusting of ground cinnamon and cloves at the end for a spice explosion.
3. Fresh, Fruity Flourish: Pineapple adds a bright tropical sweetness touch that balances the richness. ⁃ If you can find tart, unique naranjilla fruits jackpot! Their flavor is delicious here. No worries if not; green apples provide that same lively tang to cut through the velvety base.
4. Slow-Simmered Sipping Treat: This slow-simmered specialty is not to be rushed low and slow is the way to go. ⁃ A long simmer develops those deep, melded spice flavors and tender corn texture.
FAQ
Colada morada recipe
Outro
There you have it – the secrets to the most sumptuous, soul-warming colada morada in your kitchen! This vibrant Ecuadorian tradition is the perfect cozy beverage for chilly days. Sip it slowly with loved ones and let the sweet spices and velvety purple corn flavors transport you.
Why not make colada morada your new annual ritual? It’s just way too delicious (and gorgeous!) not to. Snap a pic of your beautifully garnished mugs and share the purple joy on Pinterest – be sure to tag @joymelife so we can revel in your tasty creation, too! Your experience and creativity are valuable to us, and we can’t wait to see how you make this tradition your own.
try our tropical Papaya Smoothie Recipe
I wish you many moments steeped in the simple pleasures of time-honored traditions and flavors from around the globe. Stay curious and satisfy that appetite for adventure!
¡Salud y buen provecho!
