• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 2
    OK

    Colada Morada (Mazamorra Morada de Maicena)

    A traditional drink consumed throughout Ecuador on All Souls Day, the name Colada Morada comes from its purple hue, morada, and is colored by the berries (in this case, blueberries and blackberries) from which this drink is made.


    Ingredients
    For the aromatic portion
    1
    liter
    cold water
    4
    Mexican cinnamon barks
    8
    whole cloves
    *
    rind of 1 lemon
    *
    rind of 1 orange
    *
    rind of a small/medium pineapple
    1/2
    cup
    (4 oz) granulated sugar
    4
    ounces
    panela or pilloncillo (substitute for same amount of brown sugar)
    2
    bay leaves
    1
    lemon verbena leaf or 1/2 tsp of dried lemon verbena
    For the fruit portion
    1
    liter
    water
    1/2
    pound
    blueberries
    1/2
    pound
    blackberries
    1/4
    teaspoon
    ground allspice
    1
    cup
    naranjilla pulp (found in the Hispanic Frozen Food aisle)
    1/3
    cup
    (5 oz) cornstarch dissolved in 1 cup of water
    1
    cup
    diced pineapple
    4
    ounces
    strawberries cut in quarters
    Directions
    For the aromatics: In a large covered pot, boil all the aromatic ingredients with the exception of the bay leaves and the lemon verbena for 20 minutes.
    Turn off the heat and add the bay leaves and the lemon verbena. Cover and let it rest for 5 minutes.
    Strain this liquid and discard all the spices and aromatics. Pour the liquid back in the large pot (the aromatics pot).
    For the fruits: In another large pot, boil the blueberries, the blackberries and the allspice in the water for 30 minutes. Strain the berries and add the liquid to the aromatics pot.
    In a blender or food processor, blend the fruits with the naranjilla pulp and strain to remove the seeds. Add the fruit puree to the aromatics pot. Add the dissolved cornstarch to the aromatics pot and stir constantly to ensure that the cornstarch doesn’t become lumpy. Bring the liquid to a boil.
    Once boiling, add the pineapple and cook for 5-10 minutes until the cornstarch is cooked. Add the strawberries and cook for another 5 minutes until it returns to a boil. Turn off the heat and remove from the stove.
    Serve lukewarm or cold.

    The base number of servings for this recipe is 2
    OK

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