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Overview

Colada Morada

Ecuadorian Purple Corn Drink, Colada Morada de Maiz Morado

This colada morada recipe is Ecuador's thick purple-corn drink for Day of the Dead: dried purple corn simmered with cinnamon and cloves, then cooked with pineapple, naranjilla and berries and sweetened with panela. One serving is about 350 g.

Colada morada is tied to Day of the Dead on 2 November in Ecuador, when families share the thick purple drink with guaguas de pan, sweet breads shaped like babies. Its roots reach back to pre-Columbian harvest rituals in the Andes, and after Spanish colonisation the drink became part of the Catholic All Souls' Day tradition. The purple colour comes from maiz morado, the Andean purple corn, cooked with local fruits and spices.

Pairs well with: Serve warm with guaguas de pan, the sweet bread babies of Day of the Dead.

Provenance

Ecuador flag Ecuador

Ecuadorian Heritage

Latin America & Caribbean

Time Dedication

1h 20m

20m prep • 60m cook

Batch Yield

6 Servings

175 kcal per serving

1 serving ≈ 350 g

Technical Skill

Intermediate

Medium (Simmer & Strain)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Day of the Dead, Family gatherings, Cold evenings, Autumn celebrations Cost: Low — about $1–2 per serving at home
Tags: Sweet Sour Vegetarian
A tall glass of thick purple colada morada on a plate with strawberries, blackberries, mortino berries, panela, cinnamon and star anise

Ecuadorian Heritage

Photo: Agencia de Noticias ANDES, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

The purple corn is simmered until the liquid turns deep violet, then strained, and the fruits are cooked just until soft so the drink stays thick but fresh.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 20m
P

Prep Stage: Corn, Fruit and Spices

20 Mins • Corn, Fruit and Spices

Rinse the dried purple corn and put it in the pot with the water, cinnamon stick, cloves and allspice. Dice the pineapple, scoop the naranjilla pulp, hull and halve the strawberries, rinse the blackberries, grate the panela and squeeze the lemon.

Maestro Tip: Have the fruit ready before the corn finishes boiling — the drink comes together fast once the purple liquid is strained.

  1. 1

    Simmer the purple corn

    35 Mins Simmering, about 95°C (203°F)

    Put the rinsed purple corn, water, cinnamon stick, cloves and allspice in a large pot. Bring to a boil, then lower the heat and simmer for 35 minutes until the liquid is a deep, dark purple.

    Keep the pot at a gentle simmer, not a rolling boil, so the liquid stays clear and the colour deep.

    Done when: Liquid deep violet; corn kernels pale and split.

  2. 2

    Strain and add the fruit

    10 Mins Simmering, about 95°C (203°F)

    Strain the liquid through a fine sieve into a clean pot and discard the corn and spices. Stir in the diced pineapple and naranjilla pulp and simmer for 10 minutes until the pineapple softens.

    Press the corn gently in the sieve to get the last of the colour out — do not force the solids through.

    Done when: Clear purple liquid, pineapple soft but holding its shape.

  3. 3

    Thicken with cornstarch

    5 Mins Simmering, about 95°C (203°F)

    Whisk the cornstarch with 60 ml of cold water until smooth. Pour it into the pot in a thin stream, stirring constantly, and simmer for 3 to 5 minutes until the drink thickens enough to coat the back of a spoon.

    Always mix cornstarch with cold water first — stirred straight in, it clumps.

    Done when: Drink thick, glossy, and coating the spoon.

  4. 4

    Sweeten and add the berries

    5 Mins Simmering, about 95°C (203°F)

    Stir in the grated panela until it dissolves completely. Add the blackberries and strawberries and simmer for 5 minutes more, just until the berries soften. Stir in the lemon juice and take the pot off the heat.

    Do not overcook the berries — they should stay whole enough to spoon up with the drink.

    Done when: Panela dissolved, berries soft but whole, drink thick and purple.

  5. 5

    Rest and serve warm

    5 Mins Serving warm, about 60°C (140°F)

    Let the colada rest for 5 minutes off the heat so the flavours settle. Ladle into warm cups or mugs and serve at once with guaguas de pan on the side.

    Warm the cups with hot water first — the drink stays warm longer and the cups do not cool it down.

    Done when: Thick purple drink in warm cups, berries visible in every serving.

Finishing Touches & Plating

Ladle the colada into warm cups and serve at once with guaguas de pan on the side, so everyone can dunk the bread into the thick purple drink.

Nutritional Physiology & Benefits

Nutrition

Energy

175

kcal / serving

Protein

1g

Complete AA

Carbs

44g

Complex

Fats

0g

Healthy

Per serving (6 servings · 1 serving ≈ 350 g)
Energy175 kcal
Protein1 g
Carbohydrates44 g
Fat0 g
Fibre3.2 g
Sugar33.4 g
Sodium3 mg
Per 100g
Energy50 kcal
Protein0.3 g
Carbohydrates12.6 g
Fat0.1 g
Fibre0.9 g
Sugar9.5 g
Sodium1 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides vitamin C and manganese from the fruits, plus small amounts of potassium and iron.

Real Fruit, Real Colour

The deep purple comes from purple corn and berries, not colouring — the fruits bring vitamin C, manganese and fibre to the cup.

Warming Spices, No Caffeine

Cinnamon, cloves and allspice give the drink its warmth and aroma with no caffeine at all, so it suits an evening cup.

Gentle Energy for Cold Days

About 44.1 g of carbohydrate per cup gives quick, comforting energy on a cold Day of the Dead evening.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Guaguas de Pan

The essential partner: sweet bread babies made for Day of the Dead, made to be dunked into the warm colada.

Drinks

Cinnamon Herbal Tea

A plain cinnamon tea echoes the drink's spices without adding more sugar.

Full Menus

A Day of the Dead Table

Colada morada with guaguas de pan, plus fruit and cheese, is the traditional spread for remembering loved ones on 2 November.

More Pairings

Queso Fresco

A slice of mild fresh cheese beside the cup balances the sweetness with a cool, salty bite.

Complete menu

A warm cup of colada morada with a guagua de pan and a slice of queso fresco — the traditional Day of the Dead snack.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Very Sweet Desserts With the Drink

Cake or sweet bread on top of a sweet drink doubles the sugar and makes the whole snack cloying; plain guaguas or fresh cheese are better. This is general nutrition information, not medical advice.

Drinking It Piping Hot

Fresh from the pot the colada is hot enough to scald; let each cup cool for a few minutes before sipping. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA warm, sweet cup for a cold afternoon — one cup with a guagua de pan is a satisfying snack.
  • ChildrenSweet and fruity; serve a small cup, cooled to a safe temperature, and keep the spices mild.
  • ElderlyWarm, soft and easy to swallow; serve a small cup and let it cool to a comfortable temperature.
  • Pregnant womenFine as an occasional sweet drink when served fresh and hot; the sugar is high, so keep the cup small.
  • Breastfeeding womenA comforting, energy-rich drink for a cold evening; enjoy a cup with a light snack.
  • AthletesAbout 175 calories with 44.1 g of carbohydrate per cup — quick energy after training, but low in protein, so pair it with something savoury.
  • Weight gainA good choice — sweet, energy-rich and easy to enjoy a second cup of.
  • Weight lossBest as a small cup on a special occasion; the panela makes it sweet, so keep the portion to one cup.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 44.1 g of carbohydrate and 33.4 g of sugar per cup, mostly from panela — take a half cup, or ask a clinician about portion size and sweetener swaps.
  • High blood pressureSodium is only about 3 mg per serving; the concern is sugar, not salt — ask a clinician for personal advice.
  • Kidney diseaseLow in protein and sodium, but the fruit adds potassium — ask a clinician about portion size before drinking it regularly.
  • GoutNo purine-rich ingredients as written; the drink is fruit-based — ask a clinician if you have questions about your overall diet.
  • Stomach issuesAcidic fruit and spices can bother sensitive stomachs; a small cup, served warm rather than hot, is usually easier — ask a clinician if symptoms persist.
  • Cardiovascular diseaseAlmost no fat and very low sodium; the sugar is the thing to watch — enjoy a small cup occasionally and ask a clinician about your overall eating pattern.
  • Fatty liverSweet and energy-dense from panela; keep it an occasional treat in a small cup — ask a clinician for personal guidance.
  • Food allergiesContains no major allergens as written. Naturally free of gluten, dairy, egg, nuts, fish and soy. (Guaguas de pan served with it contain gluten and egg.)
  • Special therapeutic dietsVegetarian and gluten-free as written, but high in sugar; if you follow a restricted diet, ask a clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool, then store in a covered jug or sealed container.
In the fridge
3 days in the fridge at 4°C (39°F) or below.
In the freezer
Up to 2 months; freeze in portions, leaving room to expand; thaw overnight in the fridge.
How to reheat
Reheat gently in a pan over medium heat until steaming, about 74°C (165°F), stirring often; do not boil hard or the fruit breaks down.
Freezing recommended
Yes — the drink freezes well for up to 2 months.
Signs it has spoiled
Sour or fermented smell, fizz, or mould on the surface — discard it.

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