Recipe by Kat Negrete
"Sweet, cool, purple fruit juice made from purple corn! Indigenous to the Inca Natives of Peru in South America, it has a yummy, refreshing flavor. It's definitely worth the time it takes to prepare it! You'll get rave reviews from friends who try it."
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1 (15 ounce) package
dried purple corn (maiz morado)
1 1/2 cups
fresh pineapple, chopped
A truly purple drink! This is like wassail, very spicy! The amount of brown sugar does not overwhelm you, so this is a comfortable sweetness! I should have put the cinnamon and cloves into a cheesecloth ball so that I could take it out and continue cooking the corn (in a new, separate recipe!) for several more hours, until it puffed out like popcorn. At that point, the cooked corn can be eaten plain or in stews. Thanks for the recipe!
I lOvE this drink!!! Make sure to use a green apple and I like limes better than lemons!!!
Too spicy and citrusy. Reduce cloves to 3 - not spoonfuls, three whole cloves. My mother-in-law doesn't use citrus in her chicha but says her mother-in-law juiced 1 lime directly into hers.
As a Native Peruvian, we normally don't put apples, and lime is more customary than lemon.
Purple corn is usually ordered online or found in Fiesta, a store in Texas.
We use 2 cloves
actually NOT brown-sugar
I wish I could everyone on making Authentic Chicha Morada.
I love this drink, the purple corn is so hard to find in Sacramento, CA
* Percent Daily Values are based on a 2,000 calorie diet.
Peruvian Chicha Morada Drink
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 20
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