Drink Recipes Chicha morada – A sweet and refreshing Peruvian drink, Chicha Morada gets its nice shade from dried purple corn. Served with pineapple and apple chunks, seasoned with cinnamon and cloves, this sangria-like mocktail is the perfect drink for the summer.
Ingredient list
- 1 pineapple (3/2 lbs trimmed, peeled and cored, reserved skin and core, diced quarter pineapple)
- Granny Smith 2 apples (1/4)
- 1 bag of dried purple corn (6 ounces see note)
- 2 cinnamon sticks (inch)
- 1 teaspoon cloves
- Brown sugar cup (package)
- Fresh lemon juice cup (plus 2 tablespoons fresh lemon juice)
- Fresh lime juice cup (plus 2 tablespoons fresh lime juice)
- 1 teaspoon kosher salt
- Ice (for serving)
- Lime wheel (for garnish)
Directions checklist
step 1
In a large saucepan, mix the pineapple skin and core with quarter apples, purple corn, cinnamon sticks, cloves, sugar and 14 cups of water. Cover and bring to a boil over medium heat.. Open the lid, reduce to medium heat and simmer for about 1 hour until the corn is soft and the liquid is slightly reduced.
Step 2
Use a slotted spoon to remove solids and dispose of them. Pour the liquid into a large heat-resistant bowl through a fine sieve and leave it for about 45 minutes until it is no longer steamed. Mix lemon juice, lime juice and salt in a whisk and let the chicha morada cool for about 2 hours until it is very cold.
Step 3
Peel the remaining apples, core them, and diced them into small pieces. Place the diced apples and pineapple in a pitcher or punch bowl and pour the chicha morada on top. Serve with a lime wheel and place in a glass on ice.
Originally posted 2022-06-08 22:14:10.
