Ecuadorian Drink Recipes
Canelazo on a cold Quito night, colada morada for the Day of the Dead, a batido de mora at the market and guayusa from the Amazon: Ecuador drinks its geography.
+6Ecuador’s drinks are tied to altitude and season. Canelazo, hot naranjilla and cinnamon with aguardiente, warms the highlands; colada morada, the thick purple-corn and berry drink, is made every November 2; chicha de jora and morocho come from corn; and the fruit stands blend jugo de guanábana and batido de mora all day. Every recipe below is written for a home kitchen.
Canelazo
Naranjilla juice simmered with cinnamon, cloves and panela, finished with a shot of aguardiente. The drink of every fiesta in the Sierra.
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A Guide to Ecuadorian Drinks
In the Sierra the night drink is canelazo, and the November drink is colada morada, the purple corn and berry colada made for Día de los Difuntos and eaten with guaguas de pan. Corn also gives chicha de jora and morocho. From Loja comes horchata lojana, the pink herbal infusion; from the Amazon, guayusa, the leaf the Kichwa brew before dawn. And at every market the blenders run all day with guanábana, mora, tomate de árbol and naranjilla, the tart orange fruit Colombians call lulo.
Start with the roundup of the best Ecuadorian drinks, then browse Latin non-alcoholic drinks, Ecuadorian desserts and the full Ecuadorian food hub.
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