Purple Corn Drink Chicha Morada Food

PERUVIAN CHICHA MORADA

Steps:

• To a large pot, add the dried purple corn, water, cinnamon sticks, cloves, the pineapple peels, sugar and apple peel. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
• Remove the chicha from the heat. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Transfer to a pitcher and allow to come to room temperature before refrigerating until cold. When the chicha has gotten cold, stir in the lime juice, diced pineapple and diced green apple. Divide amongst glasses and serve.

PERUVIAN CHICHA MORADA DRINK

Steps:

• Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
• Stir in the chopped pineapple and apple before serving over ice.

PURPLE CORN DRINK (CHICHA MORADA)

Steps:

• Fresh sliced fruit, such as oranges, strawberries, and pineapples for garnish
• Cover the corn with water in a large kettle. Add the cinnamon and cloves and bring the water to a boil over high heat. Lower the heat, cover the kettle and simmer 40 to 50 minutes, or until the corn has softened. Strain the liquid into another pot and discard the corn and spices. Dissolve the sugar into the hot liquid. Add the lemon and orange juices and taste for sweetness. Chill thoroughly. When ready to serve the drink, garnish with sliced fruit.

PERUVIAN CHICHA MORADA RECIPE

Steps:

• Gather the ingredients.
• Rinse the ears of purple corn under the faucet to remove any dust or foreign matter. Place the ears, plus any stray grains that may have fallen off, in a large pot together with the water, cinnamon, and cloves. Put the pot over high heat on the stove; once the water reaches the boiling point, reduce the heat to medium-low. Allow this to boil for about 50 minutes.
• Remove the pot from the heat and allow it to cool down until safe to handle. Strain the liquid through a fine strainer into a pitcher, setting aside (not discarding) the solids. Add the sugar to the liquid and stir until it is completely dissolved. Taste, adding more sugar if desired, though this beverage is most refreshing when it is not overly sweet.
• Chill the chicha for 3 hours in the fridge. At this point, you can make another batch of the beverage, if desired, by adding more water to the pot with the reserved solids and repeating the entire process. When you see that nearly all of the grains of corn have broken open slightly, you will know that the corn has given up all of its flavors; until then, it can be reused in this way.
• Right before serving, chop the apples or pears into small cubes and juice the limes . Add diced fruit and lime juice to the chicha in the pitcher and stir. Serve as is or over ice, with a straw and a long spoon (for eating the fruit), if desired. Store any leftover chicha morada in the refrigerator.