PURPLE CORN “CHICHA” MORADA DRINK
This traditional Peruvian drink is a perfect way to use your leftover pineapple, even leftover apple cores nothing goes to waste using this recipe. This hot or cold beverage is made with spices and delectable fruits, the smell permeates the air with rich aromas! Check out the ingredients and smell and drink this for yourself! This “Chicha” recipe is an absolute stunner.
Ingredients
Serves 8 - Makes 2 Gallons
2 bags of dried purple corn
[15-ounce bags of seco 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 Fresh limes [juiced]
Sweetener of choice
¼ to ½ Cup of Turbinado sugar, brown sugar, or agave nectar.
Preparation
Combine 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 liquid is ready remove from 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!
Tip - You can serve this drink hot or cold.
