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: 2 h
Cuisine: American, Latin American
Ingredients: 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

Instructions

Prep:30minCook:1h 30min

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.

Updated at: Fri, 22 Nov 2024 09:54:10 GMT