Chicha Morada Spiced Purple Corn Drink
A Peruvian non-alcoholic drink made by simmering dried purple corn with pineapple rind, cinnamon, cloves, and apple, then sweetening with sugar and brightening with lime juice. It has a naturally deep violet hue and a complex fruity-spiced flavor.
Ingredients
- 12 oz dried purple corn (maiz morado, found at Latin grocery stores)
- 10 cups water
- 1/2 fruit pineapple rind and core
- 1 large apple, quartered
- 2 cinnamon stick
- 6 whole cloves
- 2/3 cup granulated sugar
- 1/4 cup fresh lime juice
Instructions
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1
Place 12 oz dried purple corn (maiz morado, found at Latin grocery stores), 1/2 fruit pineapple rind and core, 1 large quartered apple, 2 cinnamon stick, and 6 whole cloves in a large pot. Add 10 cups water and bring to a boil over high heat.
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2
Reduce heat to medium-low and simmer uncovered for 40-45 minutes until the liquid is a deep purple-violet color and has a rich corn-fruit aroma.
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3
Strain the liquid through a fine-mesh sieve into a large pitcher. Discard all solids.
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4
While the liquid is still warm, stir in 2/3 cup granulated sugar until completely dissolved. Let cool to room temperature.
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5
Stir in 1/4 cup fresh lime juice. Taste and adjust sweetness or acidity as needed.
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6
Refrigerate until cold. Serve over ice in tall glasses.