This post was published on: May 14, 2024

This post was updated on: November 12, 2025

Authentic Colada Morada Recipe (Ecuador’s Famous Drink)

If you’ve ever been in Ecuador—or even an Ecuadorian neighborhood in the U.S.—in late October, you’ve smelled it.

It’s an incredible, intoxicating aroma of warm spices, sweet fruit, and something ancient. That smell is Colada Morada, and it’s so much more than just a recipe. It’s a tradition, a memory, and a central part of one of Ecuador’s most important holidays.

This isn’t your average 30-minute, 5-ingredient recipe. This is a labor of love. It’s a project. It’s something you make on a weekend, with family, while telling stories. And the result? It’s one of the most complex, unique, and delicious beverages you will ever taste.

Here at joymelife, we believe that food is a story. And this Colada Morada recipe has a beautiful one to tell. Let’s get started.

What Is Colada Morada? More Than Just a Drink

So, what is it, exactly?

Colada Morada is a thick, purple, fruit- and spice-filled drink served warm (or sometimes cold). It’s traditionally prepared and consumed in Ecuador for the Día de los Difuntos, or Day of the Deceased, which is on November 2nd.

Its vibrant purple color comes from a base of harina de maíz negro (black corn flour) and ataco (amaranth), as well as dark berries like mortuño (Ecuadorian blueberry). It’s thickened to the consistency of a thin smoothie or a creamy soup, loaded with chunks of pineapple, babaco, and strawberries, and infused with a dozen different aromatic spices and herbs.

It’s sweet, tart, and fragrant all at once. It’s a sensory overload in the best possible way.

A Drink Steeped in Tradition: The Story of Día de los Difuntos

You can’t just talk about the recipe without talking about the why. This drink is the centerpiece of the Day of the Deceased, a holiday that blends pre-Columbian indigenous traditions with Catholic All Souls’ Day.

Historically, indigenous communities in the Andes have had a tradition of celebrating the harvest and visiting the graves of their ancestors with offerings of food. The Colada Morada, made from purple corn (a sacred crop), was a symbolic offering representing blood, although this interpretation is debated. It was paired with Guaguas de Pan, which are sweet, bread “babies” (guagua = child in Quechua).

Today, families still gather in cemeteries on November 2nd to share this meal. They bring a steaming pot of Colada Morada and a basket of Guaguas de Pan to the graves of their loved ones, sharing the food with the living and the spirits of the departed. It’s a beautiful act of remembrance, a celebration of life, and a way to keep family ties strong, even with those who have passed. This tradition is so important it was even recognized as part of Ecuador’s intangible cultural heritage.

Quick Recipe Summary (At-a-Glance)

Warning: This is a long recipe, but it’s not “difficult”—it’s just a process. The prep time is where most of the work is.

Recipe Details

The Unique Ingredients: An In-Depth Guide

This is the most intimidating part for anyone outside of Ecuador. Many of these ingredients are specific to the Andean region. Do not panic. In the next section, I will provide a full substitution guide. First, let’s understand what the authentic ingredients are.

The Base: Harina de Maíz Negro (Black Corn Flour)

This is the heart of the drink. It’s a fine flour made from a specific type of Andean black corn (not the purple corn you might see in chips). It provides the traditional color, a subtle earthy flavor, and, most importantly, the thickness.

The Spices: Ishpingo, Cinnamon, Cloves, & Allspice

• Cinnamon (Canela): Used in large sticks.
• Cloves (Clavo de Olor): Whole cloves.
• Allspice (Pimienta dulce): Whole berries.
• Ishpingo: This is the magic, secret ingredient! It’s the flower calyx of an Amazonian tree (related to cinnamon). It has a robust, floral, cinnamon-like flavor that is quintessentially Colada Morada. It resembles a small wooden hat or flower.

The Aromatic Herbs: Ataco, Lemon Verbena & Lemongrass

• Hierba Luisa (Lemon Verbena): Adds a bright, lemony, floral note.
• Cedrón (Lemongrass/Lemon Beebrush): Another bright, citrusy herb.
• Ataco (Amaranth leaves/flowers): This is a red-leafed herb that is often bundled and steeped to add a deep purple/red color and a slightly herbal flavor.

The Fruits: Naranjilla, Babaco, Pineapple, & Berries

The fruit is what makes the body of the colada.

• Naranjilla (Lulo): A bright orange, tart fruit that looks like a small tomato and tastes like a mix of rhubarb, pineapple, and lime. It’s blended and strained to provide the sour, tangy backbone.
• Mortuño (Andean Blueberry): A small, wild, tart blueberry that adds color and tartness.
• Babaco: A large, yellow, mountain “papaya” that is very fragrant and tart. It’s usually cooked in a syrup first or added raw.
• Pineapple (Piña): Provides sweetness and acidity.
• Strawberries (Frutillas): Added at the end for fresh flavor and color.

A Realistic Guide to Substitutions (Making This Outside Ecuador)

Okay, I know you can’t just run to Kroger for ishpingo and naranjilla. Here is the “I live in North America/Europe and I really want to make this” guide.

Equipment Needed

• A very large pot (Stockpot): At least 8-12 quarts. I am not kidding.
• A second large pot: For the fruit.
• A fine-mesh strainer: This is non-negotiable.
• A blender
• Large wooden spoon
• Cutting board and knives
• Bowls (for dissolving flour, holding fruit)

Step-by-Step Instructions (The Homemade Recipe)

This process is broken into “projects.” You can do Steps 1 and 2 a day ahead.

Step 1: The Infusion (The Agua de Olor)

This creates your aromatic base.

1. In your largest stockpot, add 4 quarts (16 cups) of water.
2. Add all your spices: 4-5 large cinnamon sticks, 1 tbsp whole cloves, 1 tbsp allspice berries, and your ishpingo (or its substitute, 1-2 star anise).
3. Add your aromatics: The bruised lemongrass stalk (cedrón), the lemon verbena (hierba luisa), and the peel of one pineapple (wash it well first!).
4. Bring this mixture to a boil, then reduce to a simmer. Let it simmer, uncovered, for 30-45 minutes. The water will turn a lovely brown and your house will smell unbelievable.
5. Turn off the heat. Strain this agua de olor (aromatic water) through your fine-mesh sieve into a large bowl or your second pot. Discard all the spent spices and peels. You should have about 3-3.5 quarts of fragrant liquid.

Step 2: Prepare the Fruits

1. The “Sour” Fruits: In a pot, add 1 lb of naranjilla (or tomatillo substitute) and 1 lb of berries (mortuño or blueberries/blackberries). Add 2 cups of water and 1/2 cup of sugar (or panela). Cook for 15 minutes, until soft. Let this cool, then blend it until smooth. Strain this mixture through your sieve to remove all the seeds. This blended, strained puree is a key flavor base.
2. The “Chunky” Fruits: Finely dice 1/2 of a pineapple. Cook this in a small pot with 1/2 cup sugar for 10 minutes to soften. Set aside. (This is optional, many add it raw, but I like it this way).
3. The “Fresh” Fruits: Finely dice the other 1/2 of the pineapple, your strawberries, and your babaco (or apple/papaya substitute). Set these aside.

Step 3: Dissolve the Corn Flour

This is the most important technical step. NEVER add the corn flour directly to the hot liquid.

1. In a large bowl, add 1 cup of black corn flour (or your substitute).
2. Add 2 cups of COLD water (or cold agua de olor you saved).
3. Whisk vigorously until the flour is completely dissolved and there are no lumps. It will look like a gray or purple slurry.

Step 4: Combine, Cook, and Thicken

1. Return your strained agua de olor (from Step 1) to the large stockpot and bring it to a simmer.
2. Slowly, while whisking constantly, pour the dissolved corn flour slurry (from Step 3) into the simmering aromatic water.
3. Add the strained, blended fruit puree (from Step 2).
4. Add 1 cup of brown sugar (panela) to start. You will add more later.
5. Now, you must stir constantly with a wooden spoon, making sure to scrape the bottom. The corn flour will want to settle and burn.
6. Bring the mixture to a low boil and cook, stirring, for 25-30 minutes. The colada will thicken from the consistency of water to the consistency of heavy cream. It needs to cook to get rid of the raw corn flour taste.
7. If you are using dried hibiscus (ataco substitute), add the flowers in a tea ball now for the last 10 minutes to get that deep purple color.

Step 5: Final Assembly

1. Once your colada is thick and cooked, turn the heat down to low.
2. Stir in the cooked pineapple (from Step 2).
3. Stir in all the fresh, diced fruits (pineapple, strawberries, babaco/apple).
4. Taste. This is the moment of truth. Is it sweet enough? Add more sugar, 1/4 cup at a time. Is it too thick? Add a splash of water or fruit juice. Does it need a “zip”? A squeeze of lime juice.
5. Let the colada simmer for 5 more minutes just to let the fresh fruits get happy. Do not boil them.
6. Serve hot!

Expert Tips and Tricks for the Best Colada Morada

• The Flour Slurry: I will say it a third time: dissolve your corn flour in COLD water first. This is the secret to a lump-free colada.
• Stir, Stir, Stir: You cannot walk away from this pot once the flour is in. It will burn to the bottom. Put on some music. This is your 30-minute meditation.
• Taste as You Go: The “right” sweetness is personal. Some like it very sweet, some like it tarter. The final tasting (Step 5) is the most important.
• The Sieve is Your Friend: Don’t be lazy about straining the infusion and the naranjilla puree. You do not want seeds or whole cloves in your final drink.
• Make it a Day Ahead: The flavors get even better the next day. It’s a perfect party drink to make ahead.

Tips for Success: A Quick-Hit List

• Do: Use the freshest spices and herbs you can find.
• Do: Use a very large pot. You’ll thank me.
• Do: Stir constantly to prevent burning and lumps.
• Don’t: Add the corn flour to hot liquid.
• Don’t: Be afraid of the ingredient list. The substitutes work beautifully.
• Don’t: Forget to taste and adjust the sweetness at the end.

Recipe Variations and Possible Substitutions

• Other Fruits: This recipe is a template. Many families add diced peaches, or use mora (blackberries) instead of strawberries.
• Sweetener: The most traditional sweetener is panela (unrefined cane sugar), which comes in a hard block. Brown sugar is a perfect substitute.
• Gluten-Free: This recipe is naturally gluten-free! (Just double-check your corn flour is not processed with wheat).

Serving and Pairing Suggestions (The Guaguas de Pan)

This section is not optional.

You must serve Colada Morada with Guaguas de Pan.

Guagua (pronounced wa-wa) is the Quechua word for “baby.” These are slightly sweet, brioche-like bread rolls shaped and decorated like little swaddled babies. Sometimes they are plain, sometimes they are filled with jam or manjar (dulce de leche).

The colada represents the departed, and the guaguas represent new life (or, in some interpretations, the children who passed). You dip the bread baby into the hot colada. It’s a tradition that is as symbolic as it is delicious. You can find recipes for them online, or visit an Ecuadorian bakery in late October.

Storage and Reheating Tips

• Storage: This makes a lot. Let it cool completely and store it in an airtight container (or just leave it in the pot with the lid on) in the refrigerator for upto 5-7 days.
• Reheating: The colada will get very thick in the fridge (it will be like pudding). This is normal! To reheat, pour it into a pot and gently warm it on low, adding a splash of water, milk, or pineapple juice to thin it back out to your desired consistency.
• Serving Cold: Many people (myself included) love to eat it cold, like a thick, fruity pudding, right out of the fridge with a spoon.

Recipe FAQs (Common Questions About This Recipe)

This is the authentic, traditional recipe for Colada Morada, the spiced and fruited purple corn drink from Ecuador, served for the Día de los Difuntos (Day of the Deceased). This recipe is a labor of love, making a large pot to share with family and friends.

Recipe Card: Authentic Colada Morada Recipe

Colada Morada (Purple Corn Drink)

This is the authentic, traditional recipe for Colada Morada, the spiced and fruited purple corn drink from Ecuador, served for the Día de los Difuntos (Day of the Deceased). This recipe is a labor of love, making a large pot to share with family and friends.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Course Beverage, Dessert Beverage, Drinks

Cuisine Ecuadorian, Latin American

Servings 8

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

  

Step 1: The Infusion

• 4 quarts 16 cups Water
• 4-5 Cinnamon Sticks large
• 1 tbsp Whole Cloves
• 1 tbsp Allspice Berries
• 3-4 Ishpingo or 1-2 Star Anise
• 1 bunch Lemon Verbena Hierba Luisa (or 1-2 lemon tea bags)
• 1 bunch Lemongrass Cedrón (or 1 stalk, bruised)
• 1 Pineapple Peel washed well
• 1 bunch Ataco or 2 tbsp dried hibiscus flowers – optional for color

Step 2: The Fruit Base

• 1 lb Naranjilla or frozen pulp, or 6 tomatillos + 2 lime juice
• 1 lb Berries Blackberries, Blueberries, or Mortuño
• 2 cups Water
• 1/2 cup Sugar

Step 3: The Thickener

• 1 cup Black Corn Flour Harina de Maíz Negro (or Blue Cornmeal)
• 2 cups Cold Water

Step 4 & 5: The Assembly & Final Fruits

• 1 1/2 cups Panela Brown Sugar, or more, to taste
• 1 Pineapple finely diced (half to cook, half fresh)
• 1 lb Strawberries hulled and quartered or diced
• 1-2 cups Babaco or tart apple/unripe papaya, diced

Instructions

 

• Make the Infusion: In a very large stockpot, combine all “Infusion” ingredients. Bring to a boil, then simmer for 30-45 minutes. Strain the liquid through a fine-mesh sieve, discarding the solids. You should have ~3-3.5 quarts of fragrant agua de olor.
• Make the Fruit Base: In a separate pot, cook the naranjilla and berries with 2 cups of water and 1/2 cup sugar for 15 minutes until soft. Cool slightly, blend until smooth, and then strain through a fine-mesh sieve to remove all seeds.
• Prepare the Thickener: In a medium bowl, whisk the 1 cup of black corn flour with 2 cups of cold water until completely smooth and no lumps remain.
• Cook the Colada: Return the strained agua de olor to the large pot. Bring to a simmer. While whisking constantly, slowly pour in the dissolved corn flour slurry. Add the strained fruit puree (from step 2) and the 1 1/2 cups of brown sugar.
• Stir and Thicken: Cook over medium-low heat, stirring constantly to prevent burning, for 25-30 minutes. The colada must thicken from a watery liquid to the consistency of heavy cream.
• Final Assembly: Once thick, turn the heat to low. Stir in the diced fruits (pineapple, strawberries, babaco/apple). Let it all warm together for 5 more minutes, but do not boil.
• Taste: Taste the colada. Add more sugar if it’s too tart, or a squeeze of lime juice if it’s too sweet.
• Serve: Serve hot in mugs, traditionally alongside Guaguas de Pan.Authentic Colada Morada Recipe (Ecuador’s Famous Drink)

Notes

1. Dazzling Purple Puree For that show: stopping purple hue, be sure to track down the special dried purple corn kernels. They’ll release gorgeous violet tones and earthy, concentrated corn flavors into the puree as they simmer.
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.

Keyword Authentic Colada Morada, Colada morada recipe, Ecuadorian holiday drink, Spiced purple corn beverage

Conclusion: A Tradition in a Cup

This Colada Morada recipe is more than just a list of ingredients; it’s a story of family, a celebration of life, and a way to honor those who came before us. It’s a true labor of love, and when you serve that first steaming, fragrant, purple cup, you’ll understand why this tradition has lasted for centuries.

Now it’s your turn!

If you make this recipe, please leave a comment below! Did you find the ingredients? What substitutes did you use? At joymelife, we want to hear all about your experience bringing this beautiful Ecuadorian tradition into your home.

try our tropical Papaya Smoothie Recipe