Colada Morada with Pineapple

Instructions

1. Check purple corn flour is food-grade; fully cook raw cereal or grain flour according to package directions before consumption.
2. In a saucepan whisk the grain component into water and simmer 10–15 minutes, stirring, until fully cooked and no raw-flour taste remains.
3. Add milk, sugar and cinnamon, then simmer 3–5 minutes, stirring often; thin with hot water if the mixture is too thick to pour.
4. For this original pineapple adaptation, add 50 ml pineapple juice to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Blend briefly for a smooth texture if appropriate, then divide between two mugs or chill promptly to serve cold.