Purple Corn Drink

Name: Purple Corn Drink
Yield: Yield: 8 Portions
Cuisine: Peruvian
Ingredients: 8 oz/227 g piloncillo or light brown sugar; 8 oz/227 g piloncillo or light brown sugar; 2 Granny Smith or similar apples (10 to 12 oz/184 to 340 g); 2 Granny Smith or similar apples (10 to 12 oz/184 to 340 g); 3 dried Peruvian purple corncobs (6 oz/170 g); 1 pineapple rind; Sugar, as needed; Ground cinnamon, as needed, for dusting; 1 gal/3.84 L water; Lime juice, as needed; 4 allspice berries; 4 cloves; Two 2- in/5- cm cinnamon sticks; 2 oz/57 g dried cherries

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

This beverage, known as chicha morada in Peru, is an unfermented refreshment made by simmering Peruvian purple corn with other fruits and aromatics. Chicha morada was enjoyed by the indigenous peoples of South America well before colonization.

Ingredients

3 dried Peruvian purple corncobs (6 oz/170 g)
1 pineapple

Americas
Peru
United States
Drinks
Street Food
Vegan
Gluten-free

Method

Combine the corncobs, pineapple rind, apples, piloncillo, cinnamon sticks, dried cherries, allspice berries, cloves, and water in a stockpot and simmer over medium heat for about 2 hours, until the kernels on the purple corn begin to split.
Strain the liquid into a bowl in an ice bath and chill rapidly.
Once chilled, adjust sweetness and acidity with