Making a Purple Corn Drink (Chicha Morada)

purple corn

🥗Healthier: blue corn

💰Cheaper: white corn

Blue corn offers similar flavor and color, while white corn is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor profile.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a tropical taste, while canned pineapple is budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon adds acidity, while vinegar is a cost-effective alternative.

Add 4 L of water to a big pot.

Add 6 cloves and 2 cinnamon sticks to the pot.

Add 1/2 cup of pineapple chunks to the pot.

Bring the mixture to a boil.

Reduce the heat to medium and simmer for 45 minutes.

Measure out 1.5 cups of light brown sugar, packed down.

Mix 4 tablespoons of boiling hot water into the brown sugar until dissolved.

Juice 4 lemons and set the juice aside.

After 45 minutes of simmering, let the mixture cool down for half an hour.

Remove the contents from the pot, which should have turned an intense purple color.

Mix the dissolved brown sugar and lemon juice into the purple corn mixture.

Prepare clean mason jars and line a funnel with cheesecloth.

Ladle the chicha morada into the mason jars, catching any cloves or chunky bits with the cheesecloth.

Chop 1/2 cup of apple into cubes and sprinkle a few cubes into each jar.

Refrigerate the jars for half an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary