Ecuadorian Colada

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!

INGREDENTS

  • 1 1/2 cups oatmeal
  • 3 cups water
  • 4 cups naranjilla pulp
  • 450 grams pioncillo (or 2 cups of brown sugar)
  • 6 cinnamon sticks

METHOD

Step 1

Combine oatmeal and water in a large bowl. Soak oatmeal for at least 10 minutes.

Step 2

Place oatmeal in a blender along with naranjilla pulp. Blend for 1 minute.

Step 3

Pour about 9 cups of water in a large pot. Stir in blended mixture, piloncillo and cinnamon sticks.

Step 4

Cover pot and bring the mixture to a slow simmer for about 15 minutes.

Step 5

Strain mixture, using a fine mesh strainer.

Step 6

Serve hot or cold.

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