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!
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.
I lOvE this drink!!! Make sure to use a green apple and I like limes better than lemons!!!
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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