Colada Morada is a traditional drink from the Ecuadorian Sierra that is typically consumed on the Day of the Dead, November 2nd. The ritual consumption of the drink comes from an indigenous tradition.
Chop the strawberries, grapes, apples, babaco, and pineapple into small pieces, cook with a panela without water in a pressure cooker, and bring to a boil.
Separately boil the herbs and spices in 2 liters of water for 15 minutes and color. In another pot, boil the blackberry and mortiño in one liter of water for 10 minutes. Blend and strain, then add to the herb water.
Dissolve the cornstarch in cold water and add to the mixture. Let boil for 10 more minutes, stirring continuously with a wooden spoon.
Add the fruit in syrup to the mixture and the other panela, and let boil for 10 more minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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