Colada Morada is an alcohol-free beverage from Ecuador traditionally consumed on All Souls’ Day. Dark berries, pineapple and spices such as cinnamon and cloves are simmered into a syrup that is served hot or cold. Unlike lemonade, Colada Morada has a dense, almost velvety texture and a depth reminiscent of mulled wine – just without alcohol and with tropical fruit.
Here’s what you need for the Colada Morada
8 cl berry-pineapple syrup (blackberry, blueberry, pineapple)
2 cl lime juice
1 cl sugar syrup
Pinch of cinnamon and clove
Garnish: berries
Key points
The syrup should simmer, but not boil. Too much heat makes the berries bitter and destroys the fine balance between fruit and spice. If you chill the syrup, you get a refreshing summer drink. If you serve it lukewarm, you get a beverage that warms on cold evenings without being heavy. In Ecuador, Colada Morada is often thickened with cornmeal – here it remains thinner, but the spices and dark berry fruit still give it body.
Variations
- Colada Morada with passion fruit — add 1 cl passion fruit juice to the syrup for acidity and tropical heat.
- Cold Colada Morada — let the syrup cool completely and serve over crushed ice.
Frequently asked questions
Is Colada Morada served hot?
Traditionally often warm, especially on All Souls’ Day in Ecuador. Served cold over ice, it becomes a summer drink with the same spices.
Which berries work best?
Blackberries and blueberries are classic. Blackcurrants or cassis also work, but they add more acidity.
Can Colada Morada be prepared in advance?
Yes. The syrup keeps in the refrigerator for three days. Before serving, adjust the flavor with lime and syrup.
