Día de los Difuntos - Colada Morada
I did not take pictures of the whole process, but I did write down my recipe. I only wanted to make a small amount for us to try so I made a quarter of the original recipe.
Spiced Pineapple Liquid
Place a pineapple core, 1 cinnamon stick, 1 clove, 1 allspice berry, 2 spokes of a star anise, 3oz brown sugar, and 2 cups of water in a pot. Boil about 20-25 minutes.
Add 1 piece of orange peel, reduce heat, and simmer 10 minutes. Remove from heat and strain.
Corn Flour Mix
Mix 1/4 cup of corn flour with 1/4 cup of the spiced pineapple liquid until well combined.
Berry Mix
Add 1 cup of water, 1/2 cup blueberries, and 1/2 cup raspberries to a separate pot and boil about 20 minutes. Remove from heat, mash, and strain into the pot with the remainder of the spiced pineapple liquid.
Putting it all Together
To the pot with the spiced pineapple liquid and strained berry mix, add 3 1/2oz of juice (we used apple cider because that's what we had on hand), and the corn flour mix. Cook over medium heat, stirring to keep it from sticking, and bring to a boil.
Reduce heat and simmer about 10 minutes. Add 1/2 cup chopped frozen pineapple and 1/2 cup chopped frozen strawberries and simmer 2-3 more minutes, until the fruits are warmed. Serve warm or cold.
Even without purple corn flour, the color of the drink was a beautiful deep purplish-pink. I preferred it warm rather than cold and it was the perfect way to warm up a bit during our streak of cold rainy weather!
I encourage you to make your own colada morada with the fruits and spices your family has and enjoys and serve it with some guaguas de pan!
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