Ecuadorian Colada Recipe
For this classic Ecuadorian Colada, simple ingredients like oatmeal, piloncillo (panela) or brown sugar, naranjilla pulp and cinnamon stick comes together for a rich, creamy, nourishing and refreshing breakfast drink. Naranjilla pulp is very tangy; with a taste similar to pineapple and lemon. Colada can be served warm or cold!
PREP TIME
COOK TIME
COURSE
Drink Recipes
CUISINE
South American Food Recipes
SERVINGS
1 People
-
1.5
cups
oatmeal
-
3
cups
water
-
4
cups
naranjilla pulp
-
450
g
pioncillo
-
or
-
2
cups
of brown sugar
-
6
cinnamon sticks
- Combine oatmeal and water in a large bowl. Soak oatmeal for at least 10 minutes.
- Place oatmeal in a blender along with naranjilla pulp. Blend for 1 minute.
- Pour about 9 cups of water in a large pot. Stir in blended mixture, piloncillo and cinnamon sticks.
- Cover pot and bring the mixture to a slow simmer for about 15 minutes.
- Strain mixture, using a fine mesh strainer.
- Serve hot or cold.
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