Chicha Morada Drink

Serves 8 - Makes 2 Gallons Drinks Chicha Morada Drink
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Ingredients

2 bags of dried purple corn [15-ounce bags of maíz morado]

1 Large ripe pineapple [use rind and core only]

2 Medium Apples [large dice]

1 Tablespoon of whole cloves

5 cinnamon sticks

2 gallons of water

5 limes [juiced]

Sweetener of choice - Turbinado sugar, brown sugar, or agave nectar.

Preparation

Combine the purple corn, pineapple scraps, apples, cloves, cinnamon, and water in a large pot. Bring to a high simmer, uncovered and let it cook for one hour. Once the liquid is ready; remove it from the heat and let it cool to room temperature. Strain and discard the solids. Stir in the lime juice and sweeten to taste. Place the Chicha drink in the fridge until completely chilled and serve!

Hot Chicha Morada - Combine the purple corn, pineapple scraps, apples, cloves, cinnamon, and water in a large pot. Bring to a high simmer, uncovered and let it cook for one hour. Once the liquid is ready; remove it from the heat and strain discarding all the solids. Stir in the lime juice and sweeten to taste.

Tip - For a decorative touch, wash and dry a couple of grapes. Place them in the freezer and let them chill for 25-30 minutes. Once frozen prick them in your bamboo sticks or toothpicks and place above the rim of the glass.

 

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Chicha Morada Drink

Serves 8 - Makes 2 Gallons Drinks
Ingredients

2 bags of dried purple corn [15-ounce bags of maíz morado]

1 Large ripe pineapple [use rind and core only]

2 Medium Apples [large dice]

1 Tablespoon of whole cloves

5 cinnamon sticks

2 gallons of water

5 limes [juiced]

Sweetener of choice - Turbinado sugar, brown sugar, or agave nectar.

Preparation

Combine the purple corn, pineapple scraps, apples, cloves, cinnamon, and water in a large pot. Bring to a high simmer, uncovered and let it cook for one hour. Once the liquid is ready; remove it from the heat and let it cool to room temperature. Strain and discard the solids. Stir in the lime juice and sweeten to taste. Place the Chicha drink in the fridge until completely chilled and serve!

Hot Chicha Morada - Combine the purple corn, pineapple scraps, apples, cloves, cinnamon, and water in a large pot. Bring to a high simmer, uncovered and let it cook for one hour. Once the liquid is ready; remove it from the heat and strain discarding all the solids. Stir in the lime juice and sweeten to taste.

Tip - For a decorative touch, wash and dry a couple of grapes. Place them in the freezer and let them chill for 25-30 minutes. Once frozen prick them in your bamboo sticks or toothpicks and place above the rim of the glass.