Colada Morada: How to Make Ecuador’s Day of the Dead Drink

Colada morada is Ecuador’s richly spiced purple fruit drink, traditionally shared for Día de los Difuntos. Purple corn flour, berries, pineapple and naranjilla give it its color and body; enjoy it warm or chilled alongside guaguas de pan.

Colada Morada at a Glance

Recipe editorially reviewed September 2026. Originally published October 2024.

What Does “Colada Morada” Mean in English?

Colada means a strained drink or thickened porridge, and morada means purple. Translated literally it is “purple strain” or “purple porridge” — neither of which sounds appetising in English, which is part of why the Spanish name is what stuck even in translated recipes.

What you actually drink is closer to a warm, spiced berry smoothie thickened with purple corn flour. The color comes from three sources working together: the purple corn flour itself, the blackberries and blueberries (or mortiño in Ecuador), and the ataco or purple amaranth some households add. It can be served warm or cold, in mugs or glasses, and it is thick enough that a spoon is not out of place.

Pronunciation is straightforward: koh-LAH-dah moh-RAH-dah. The stress falls on the second syllable of each word.

What Is Colada Morada?

Colada Morada is a traditional Ecuadorian spiced fruit drink thickened with purple corn flour.

The traditional drink is most commonly served in November during Day of the Dead or Día de los Difuntos, a holiday honoring their ancestors and deceased family members. 

It is often paired with guaguas de pan (also known as t’anta wawa or tantaguaguas), which translates to “little bread babies.”

A guaguas de pan is a sweet bread decorated to look like a small child and pair beautifully with the fruity, earthy flavors of Colada Morada.

It is hard to talk about Colada Morada without also discussing the traditional Ecuadorian dessert, guaguas de pan. 

Colada Morada is predominantly made of various berries, water, sugars, herbs, and spices. It is a thick, smoothie-like consistency and is a deep, rich purple color.

It can be served almost any time of day, either at a picnic around your ancestors’ graves or, for a more intimate setting, around your family’s living room as you share stories of loved ones who have passed. 

Many of the ingredients can be found at your local grocery store, but some are native to Ecuador and South America.

For example, naranjilla is a tropical fruit out of northwestern Colombia. It looks almost similar to an orange, but the taste can be described as a cross between rhubarb and lime.

Ishpingo is another common ingredient, which is a spice native to Ecuador and Colombia, similar to cinnamon. 

Colada Morada History

Every Ecuadorian family has memories of sharing Colada Morada on November 2nd as their deceased ancestors’ honor.

However, this tradition dates back centuries before the Spanish conquered Ecuador.

When this tradition began, indigenous villagers would excavate their mummified ancestors and take them around the village while celebrating with colada Morada and guaguas de pan. 

Back then, it was sometimes referred to as “Blood Drink” and was not quite as fruity as today.

When the Spanish arrived, they outlawed mummification, and the native population adapted their rituals.

Today, it is still considered a drink that indigenous peoples make. 

Together, Colada Morada and guaguas de pan symbolize the blood of the deceased and the deceased’s body (respectively).

While the day of the dead holiday may mean something different for each family, it is typically a special day of honoring their loved ones’ memory.

Some families take it as an opportunity to go to their loved ones’ graves and spend time together, sharing memories and making the gravesite beautiful.

Others will gather in an elder’s home. 

Where to Find the Ingredients in the U.S.

Some traditional ingredients can be difficult to find outside Ecuador. Purple corn flour, fruit, spices and herbs give the drink its character, with legitimate variations between households. The everyday ingredients (blackberries, blueberries, strawberries, pineapple, cloves, cinnamon sticks, allspice, orange peel) are in any supermarket.

If you had to pick two things from that list, it would be the purple corn flour and the panela. Everything else has a workable substitute or is skippable.

How To Make Colada Morada

Like with many American traditions, it is done differently between families, arguing that their way is the right way.

This colada morada recipe

Colada Morada Recipe

Family recipes vary. The quantities and method below match the printable recipe card.

Ingredients

• 1 gallon (16 cups) water, plus 2 cups cold water for the flour slurry
• 1 1/2 cups purple corn flour
• 2 cups blueberries (or mortiño)
• 1 3/4 cups blackberries
• 1 pineapple, washed; reserve peel and core, dice the flesh
• 8 naranjillas, peeled
• 1 lb strawberries, hulled and diced
• 1 babaco, peeled, seeded and diced (optional)
• 5 whole cloves
• 5 ishpingos (optional)
• 4 cinnamon sticks
• 2 cups grated panela or brown sugar, plus more to taste
• 2 orange leaves (optional)
• 1 pinch ground allspice
• A few fresh or dried lemongrass leaves

Method

1. Put the gallon of water, pineapple peel and core, cloves, cinnamon, ishpingo (if using), allspice and 2 cups panela or brown sugar in a large stockpot. Bring to a boil, then reduce the heat and simmer for 25 minutes.
2. Add the lemongrass and orange leaves (if using) and simmer for 10 minutes. Strain, discard the solids and return the spiced liquid to the pot. Set aside 1 cup and let it cool enough to blend safely.
3. Blend the blueberries, blackberries and peeled naranjillas with the reserved cup of cooled liquid, using short pulses to avoid crushing the naranjilla seeds. Strain into the pot, pressing the fruit to extract the juice.
4. Whisk 1 1/2 cups purple corn flour with the separate 2 cups cold water until smooth. Stir again immediately before adding it.
5. Bring the fruit and spice liquid to a gentle simmer. Gradually whisk in the slurry, then simmer for 10–15 minutes, stirring constantly to prevent lumps and scorching. The drink should thicken but remain pourable.
6. Add the diced pineapple and optional babaco. Simmer for about 10 minutes, stirring frequently, until the fruit is tender.
7. Remove from the heat and stir in the strawberries. Taste before adding any extra sweetener. If too thick, stir in a little hot water.
8. Serve warm with guaguas de pan, or chill and serve cold. Allow about 2 hours overall, including 30 minutes preparation and about 90 minutes for heating, simmering, straining and blending.

Recipe notes and substitutions

Yield is approximately 10 generous servings; the finished volume varies with fruit size and evaporation. The recipe uses 18 cups water in total before any final thinning.

Purple corn flour gives characteristic flavor and body. Cornstarch is used in some versions, but is not a cup-for-cup substitution here; follow a recipe formulated for it. Berries also contribute substantial color.

Fresh or frozen unsweetened naranjilla/lulo pulp can replace the fresh fruit. Match the amount of strained pulp obtained from the fruit, rather than counting packages. Sweetened fruit in syrup is a different product: drain it and adjust the sugar. Passion fruit is another variation, with a different acidity.

Use panela OR brown sugar as the initial sweetener, not both. Ishpingo and babaco are optional; family recipes vary. In Ecuador, hierba luisa usually means lemongrass, while cedrón is lemon verbena. Ataco (amaranth) and arrayán (myrtle) are different plants.

Cool promptly and refrigerate in covered containers for 3–4 days. Reheat gently, stirring, and add water if needed. Freezing is possible, although texture may change; thaw in the refrigerator and stir well.

Editorially checked against published Ecuadorian recipes; these revisions have not been kitchen-tested.

Timing and Make-Ahead

Allow about 2 hours: 30 minutes preparation and about 90 minutes for cooking and finishing, including heating, straining and blending. The stages below overlap; the listed simmering time is about 55–60 minutes. Stir constantly while thickening and frequently after adding fruit.

Make-ahead and storage

Colada morada is better on day two. The spices marry, the fruit settles, and the corn flour finishes hydrating. Make it the day before if you can. Reheat individual portions over low heat, whisking as it warms — not the whole pot at once, which risks scorching the corn flour on the bottom.

Refrigerated in a covered container, it keeps 3 to 4 days. It thickens further as it sits; loosen with a splash of hot water when reheating. It can be frozen, though texture may change. Thaw in the refrigerator and stir well when reheating.

Colada Morada Troubleshooting

It came out too thin

Either not enough purple corn flour, or the slurry never came up to a simmer. It needs a gentle boil to activate the starch. Bring it up until small bubbles are breaking the surface and stir for the full 10 to 15 minutes.

It is not purple enough

Color varies with the berries, flour and optional ataco. Cornstarch does not supply purple pigment, but the berries can still give a rich color. Use purple corn flour for its characteristic corn flavor and body.

Lumps in the thickener

The slurry went in too fast, or the flour was not fully dissolved in the cold water first. Strain the whole batch through a fine-mesh sieve. Prevent it next time by whisking the slurry completely smooth in cold water before it goes anywhere near the hot pot.

Bitter taste from the naranjilla or passion fruit

Crushed seeds can contribute bitterness. Use short pulses and strain; blending time varies with the blender and the fruit.

Grainy mouthfeel

Simmer for the full 10–15 minutes while stirring. Coarse flour or insufficient hydration can also cause graininess; texture alone does not establish that flour is old.

Variations of Colada Morada

While the traditional recipe for Colada Morada is well-loved, there are many creative ways to put a personal spin on this classic Ecuadorian drink.

Here are some popular and modern variations you can try to make it uniquely yours:

1. Fruity Twists
   Although naranjilla, babaco, and pineapple are traditional, other fruits like blueberries, blackberries, or even passion fruit can add interesting layers of flavor. These substitutions can maintain the drink’s rich color and add a fresh twist to the classic recipe.
2. Adjusting Sweetness
   Colada Morada is typically sweetened with panela, an unrefined cane sugar with a deep molasses flavor. For a lighter sweetness, try using honey or agave syrup. You could also use coconut sugar for a subtle hint of caramel, or leave it unsweetened if you prefer a more natural fruit flavor.
3. Experimenting with Spices
   The standard spices include cinnamon, cloves, and allspice, but you can add a hint of ginger or cardamom for an extra warming touch. Some families add a small amount of black pepper to deepen the flavors, giving the drink a gentle kick.
4. Herbal Notes
   Fresh herbs, such as mint, can add a refreshing contrast to the warm spices. Alternatively, basil or a sprig of rosemary might create a delightful aroma while preserving the drink’s traditional profile.
5. Chilled Colada Morada
   While Colada Morada is usually served warm, it can also be enjoyed chilled for a refreshing twist. Let it cool to room temperature, then refrigerate for a few hours. This version is especially enjoyable on warm days or if you want a refreshing contrast to the usual hot serving.
6. Colada Morada Smoothie
   Blend a chilled Colada Morada with a handful of ice and a splash of coconut milk for a creamy, smoothie-like variation. This can be a great breakfast option or a fun take on the drink for those who love tropical smoothies.

These variations allow you to enjoy Colada Morada in new ways while honoring its traditional roots.

Experiment with flavors and find the version that resonates with your taste, creating a drink that’s both personal and inspired by Ecuadorian tradition.

Colada Morada and Guaguas de Pan: The Pairing

Colada morada is almost always served with guaguas de pan, sweet bread shaped like swaddled babies. The two together are the Día de los Difuntos meal in Ecuador. The drink represents the blood; the bread represents the body of the deceased. Not squeamish — the whole holiday is a straightforward acknowledgement that death is part of life, and eating together is how the living stay connected to those they have lost.

Practically: the bread is rich and slightly dry, the drink is thick and sweet, and they balance each other perfectly. Warm bread, warm mug, mid-afternoon on November 2. That is the tradition.

Full recipe for the pairing: Guaguas de Pan: Ecuadorian Bread Babies.

Celebrating Tradition with Every Sip of Colada Morada

Happy Día de los Difuntos!

Sources

Recipe cross-check: Layla Pujol’s colada morada and El Telégrafo’s Ecuadorian recipe. Differences in flour concentration, fruit and spices reflect distinct versions; this is an editorial consistency review, not kitchen testing.

• Wikipedia: Solanum Quitoense
• Wikipedia: Ocotea Quixos
• Metropolitan Touring: Colada Morada and Guaguas de pan: Ecuador’s Day of the Dead
• Expats Ecuador: Guaguas de Pan and Colada Morada
• Casa Gangotena: Ecuadorian All Soul’s Day: Colada Morada and Guaguas de Pan

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