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!
Ecuadorian Colada
Ingredients
- 1 1/2 cups oatmeal
- 3 cups water
- 4 cups naranjilla pulp
- 450 grams pioncillo or 2 cups of brown sugar
- 6 cinnamon sticks
Instructions
- 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.
