Peruvian Pot
Chicha Morada
A beloved Peruvian purple corn drink simmered with pineapple, cinnamon, cloves, and apple, then sweetened and brightened with lime juice. Refreshing and packed with antioxidants.
Ingredients
Instructions
- 1
Place the purple corn cobs, pineapple peel and core, cinnamon sticks, and cloves in a large pot with 3 liters of water.
- 2
Bring to a boil, then reduce heat and simmer for 45 minutes until the corn has released its deep purple color and the liquid has reduced slightly.
- 3
Strain the liquid and discard the solids. Let the drink cool to room temperature.
- 4
Dice the pineapple flesh and apple into small cubes. Add to the strained liquid along with sugar and lime juice. Stir well and refrigerate.
- 5
Serve cold in tall glasses with ice. The drink keeps well refrigerated for up to 5 days.
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