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.
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.
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.