A thick, spiced purple corn drink simmered with Andean berries, cinnamon, and cloves, served warm during Day of the Dead with guaguas de pan bread figures.
Ingredients
2 cups purple corn flour (or dried purple corn)
2L water
1 cup blackberries
1 cup strawberries, halved
1 cup mortiño berries (or blueberries)
1 cup naranjilla pulp
2 cinnamon sticks
6 whole cloves
4 allspice berries
1 cup sugar
1 cup chopped pineapple
Juice of 2 limes
Instructions
1Simmer purple corn flour in water with cinnamon, cloves, and allspice for 30 min. Strain.
2Blend blackberries, mortiño, and naranjilla with 1 cup water. Strain into the corn liquid.
3Add sugar and stir until dissolved. Return to a simmer.
4Add strawberries, pineapple, and lime juice. Cook 10 min more.
5The drink should be thick, deep purple, and fragrant with spices.
6Serve warm in ceramic mugs with guaguas de pan.
Did You Know?
The deep purple color of colada morada symbolizes the blood of the deceased — it is a ritual offering left at gravesites during Día de los Difuntos.