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

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

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

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Purple Corn Drink

Ingredients

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