Purple Berry Fireside Colada

Blackberries give this warm drink its tart edge, with pineapple adding small sweet pieces and cinnamon tying the fruit together. Purple corn flour makes it lightly spoonable rather than clear. Stir the slurry well before adding it so the flour cooks evenly. This is a small, simplified variation inspired by Ecuadorian colada morada, with a much shorter ingredient list. The fruit should remain the main flavor, so taste before adding more sugar at the end.

Ingredients

• 6 oz Water
• 1/4 cup Blackberries
• 2 tbsp Pineapple, finely chopped
• 1 tsp Food-grade purple corn flour
• 1/2 stick Cinnamon stick
• 1 tsp Brown sugar

Make it

1. Simmer the water, berries, pineapple and cinnamon for 8 minutes. Mash the berries gently.
2. Mix the purple corn flour with 1 tablespoon cold water. Stir the slurry into the pan.
3. Simmer gently, stirring, for 8–10 minutes until the flour is cooked and the drink lightly thickened. Remove the cinnamon and serve warm.

Benefits

Blackberry and pineapple · refreshing fluids

Using blackberry, pineapple, and purple corn turns the measured water into a drink with a dark, tart berry flavor. That water still counts toward your fluid intake.

A warmer side of pineapple

The blackberry, purple corn, and cinnamon carries a familiar orchard flavor from pineapple, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.