Ingredients ( 4 liters):
Chicha Morado:
4 liter water
450g Peruvian purple corn
1 pineapple
2 granny smith apples
0.5 tbsp cloves
4 cinnamon sticks
2 limes
2 dl sugar
2-4 cl Pisco/glass (optional)
How to:
Add 4 liters of water to a large pot.
Rinse the pineapple because you are going to use almost all parts of it except for the spikey head and bottom. So remove the head and the bottom. Then cut off the rind, quarter the pineapple and cut off the core (the taugher part) and put both the rind and core into the pot. Dice up the rest of the pineapple and freeze until ready to serve.
Quarter one apple and remove the core and stem, put that in the large pot as well. Dice up the other one just like the pineapple pieces and freeze.
Add the corn to the water (this is what will give that nice purple color to the drink). Finally add all the spices, cloves, cinnamon sticks. Bring it to a simmer and let simmer for 30 minutes with lid on and 15 minutes without.
When the time is up, strain it to another pot. While it’s still hot add the juice of the limes and the sugar and mix until sugar is nicely dissolved. Let it cool down and put it in the fridge to make it completely cold.
How to serve: Add some frozen fruit and ice to a glass, if you make it alcoholic then this is the time to add the pisco and lastly pour the cold liquid on top. Enjoy! :)