What do you get when you combine purple corn, fruit, and spices? Chicha morada, a refreshing Peruvian punch that just might become your new summer beverage staple!
Ingredients
2 (15-ounce) bags dried purple corn (maíz morado)
Rind and core from one large, ripe pineapple (see How to Cut Up a Whole Pineapple)
2 tart Granny Smith apples, quartered
1 heaping tablespoon whole cloves
4 Ceylon cinnamon sticks, broken (also called Mexican cinnamon or canela; can substitute 2 to 3 Cassia cinnamon sticks)
2 gallons plus 1 cup water
Juice of 5 limes
Juice of 3 lemons
Sweetener of your choice: palm sugar, white sugar, simple syrup, agave nectar, honey, etc.
Instructions
Combine purple corn, pineapple scraps, apples, cloves, cinnamon, and water in a large stockpot. Bring to a boil, cover the pot, and reduce to a simmer. Simmer, covered, for 45 minutes and then uncover the pot and continue simmering for 30 more minutes.
Remove from heat and let cool to room temperature (or let sit overnight for a more intense flavor). Strain and discard the solids.
Stir in lime and lemon juice. Sweeten to taste. Put in the fridge until completely chilled and serve over ice. Garnish with lime or chopped apple and pineapple, if desired.
