Ecuadorian Purple Corn and Berry Spiced Drink

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A beloved Ecuadorian warm beverage traditionally enjoyed on November 2nd for the Day of the Dead, this deep purple drink simmers dried purple corn with berries, pineapple, citrus peel, and warm spices until richly fragrant. Served warm with bread or guaguas de pan, it carries a perfumed sweetness balanced by gentle cinnamon-clove warmth.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 38 gSugar
• 2 gProtein
• 12 mgSodium
• 220 mgPotassium
• 35 mgCalcium
• 1.2 mgIron
• 28 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the purple corn base

• 1 cup dried purple corn kernels (maíz morado), rinsed
• 8 cups filtered water
• 1 large cinnamon stick
• 4 whole cloves
• 2 whole allspice berries
• 1 star anise pod
• 2 strips fresh orange peel, white pith removed

For the fruit blend

• 1 cup fresh blackberries
• 1 cup fresh blueberries
• 1 cup fresh strawberries, hulled
• 1 1/2 cups fresh pineapple chunks
• 1 cup unsweetened pineapple juice

To sweeten and finish

• 3/4 cup granulated sugar, or 1/2 cup chopped panela
• 8 fresh lemon verbena leaves (optional)
• 1/4 teaspoon ground cinnamon, for garnish

Directions

1. Combine rinsed purple corn, water, cinnamon stick, cloves, allspice, star anise, and orange peel in a heavy 4-quart pot. Bring to a boil over high heat, then reduce to low and simmer uncovered for 45 minutes, until the liquid turns a deep wine-purple and the kernels are tender.
2. While the corn simmers, combine blackberries, blueberries, strawberries, and pineapple chunks in a blender with the pineapple juice. Pulse until you get a thick, juicy puree with some texture remaining, about 20 seconds.
3. Strain the purple corn liquid through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract as much color as possible. Discard the spice solids and reserve the cooked corn kernels for another use or discard.
4. Pour the fruit puree into the strained purple liquid and stir to combine. Add the sugar (or panela), whisking until dissolved. Bring the mixture back to a gentle simmer over medium-low heat for 12-15 minutes, allowing the fruit flavors to meld.
5. Stir in the lemon verbena leaves during the last 3 minutes of simmering, then remove from heat and let steep for 5 minutes.
6. Taste and adjust sweetness if desired. Remove the verbena leaves and any stray orange peel pieces.
7. Ladle the warm drink into mugs, sprinkle a small pinch of ground cinnamon over the surface, and serve immediately with a wedge of lime on the side if desired.
8. Covered and refrigerated, this drink keeps well for up to 3 days; reheat gently without boiling to preserve its fragrant character.

Cook’s Notes

• True colada morada relies on dried purple corn (maíz morado), not atole or white corn substitute – the anthocyanins are what give the drink its signature deep purple color and earthy berry notes.
• Add the orange peel sparingly since the white pith will turn the drink bitter; remove it before the final simmer if you prefer a cleaner flavor.
• For a thicker, creamier texture reminiscent of modern variations, stir in 1/4 cup cornstarch slurry during the last 5 minutes of simmering.
• Leftover cooked purple corn kernels can be folded into muffins, used as a natural food coloring, or eaten with milk for breakfast.
• If fresh pineapple and berries are unavailable, frozen fruit works perfectly; just thaw first and use the released juices in the blend.

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