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What to drink in Ecuador? Top 7 Ecuadorian Beverages

Last update: Wed Feb 12 2025
TABLE OF CONTENTS

Best Ecuadorian Beverage Types

01
Colada morada
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Colada morada is a thick, purple-colored drink originating from Ecuador. Its origin dates back to pre-Hispanic times. The drink is made from water, black corn flour, spices (cinnamon, allspice, and cloves), various fruits (pineapple, blackberries, strawberries), and cane sugar (panela).


It’s traditionally consumed on Day of the Dead, paired with guaguas de pan — decorated sweetbreads shaped into doll-like figures. On November 2nd, families will gather around the graves of their loved ones and enjoy a picnic of colada morada and guaguas de pan, remembering their loved ones.

02

Cocktail

ECUADOR and  2 more regions
4.2
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Canelazo is a spiced beverage that is enjoyed in various parts of Peru, Ecuador, Colombia, and Argentina. Although there are different versions of the drink, it is usually made with a combination of cinnamon water (hot water infused with cinnamon sticks) and sugar or unrefined cane sugar (panela).


The combination is then usually improved with a splash of South American aguardiente—a clear and potent spirit usually made from sugar cane. Common additions include fruit juices, other spices, while aguardiente is occasionally swapped with rum or the alcohol can be completely omitted. 
03

Herbal Infusion

LOJA PROVINCE, Ecuador
3.9
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Horchata lojana is a local drink from Ecuador. Although it is called horchata, it does not share many similarities with other rice or seed-based creamy Latin American drinks. Lojana is better classified as a herbal infusion or herbal tea made with a variety of locally-sourced herbs.


Numerous herbs can be used for this horchata—research mentions over 70 different species—but some common options include basil, chamomile, and lemon verbena. Several plants are always used to provide a distinctive red hue. Typically, twenty to thirty herbs will be used in the preparation. 
04

Herbal Infusion

ECUADOR and  3 more regions
3.8
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Mate de coca is a herbal infusion that is made by steeping coca leaves or teabags consisting of coca leaves in hot water. This ancient drink has been traditionally enjoyed to treat altitude sickness, and due to the small amounts of alkaloids, it is also regarded as a slightly energizing drink.


Although they share a similar name, mate de coca and mate—a herbal infusion often associated with Argentina—should not be mixed up. Coca tea is widely available and legal throughout South America, but outside the region, many countries ban the import and consummation due to the link between coca leaves and cocaine.

05

Non-alcoholic Beverage

ECUADOR and  3 more regions
3.3
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Chicha de piña is a chicha version made with pineapple. It is a refreshing, fizzy drink found in numerous Latin American countries, and it comes in several varieties. Although it is usually fermented, it can also be simmered and served immediately.


Typical ingredients include pineapple core and rind, sugar, preferably brown sugar or unrefined cane sugar (panela or piloncillo), water, and optionally spices such as cinnamon sticks or anise. If fermented, the combination is usually left for several days. 
06
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Pinol is the national drink of Ecuador, made with ground toasted barley flour, panela (unrefined sugar), mixed spices, and milk. It was invented by Rafael Emilio Madrid of Salcedo, Ecuador after seeing workers sucking on pieces of panela.


This inspired him to grind panela and mix it with toasted barley flour and spices. The production of pinol began in the 1950s in the Madrid family’s factory located in San Rafael, Ecuador. To this day, the company still uses a millstone to manufacture its pinol mix.

07
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Yaguana, also known as "llaguana" due to its Quichua origins, is a traditional beverage from the city of Paute in Azuay, Ecuador, made with fruits and aromatic herbs. It emerged in the early 90's and has become a part of the region's gastronomic identity.


Yaguana is thick and purple, made from fruits like babaco, naranjilla, orange, and pineapple, with natural color from achira and ataco. Star anise, cinnamon, cloves, and ishpingo are used as natural preservatives. The preparation involves creating a syrup, infusing spices, and mixing with various fruits and natural colorants, served cold after several hours of refrigeration. 

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Ecuadorian Beverages