Want the perfect refreshing accompaniment to any Peruvian lunch? Then you must include Chicha Morada.
This is a non-alcoholic drink made from purple corn, pineapple, apple and spices that is mildly flavoured and refreshing.
I must admit. When I was a kid, I did not like this drink. I found the deep purple colour frightening and the knowledge that is was a drink made from corn (gasp…see my later love of bourbon as a universal FU!) horrifying. But the older I grew and more open my palate, the more I grew to appreciate this ancient drink of the Incas.
Admittedly, this is my first time attempting this drink. I researched many recipes, and found there are as many variants and methods to this drink as there are for pimento cheese of the American South. Basically you made it how your mama taught you. And since my mama was a Canuck, she never taught me. So this recipe I present to you is a mash up of what my Peruvian papa makes, what the instructions on my bag of purple corn says, and various Internet musings. I’m open to criticism, but I think this recipe at least gets the job done.
It’s served cold, sometimes with chunks of pineapple and apple floating in it, but I like mine strained with ice. I even added some pisco and it was taaaaasty!
Makes 2 litres
3 litres of water
2-3 ears of dried purple corn
Skin of 1 pineapple
2 granny smith apples, quartered
2 cinnamon sticks
2-4 tablespoons of brown sugar
Juice of 1 lime
In a large stainless
Once a boil has been reached reduce to medium-high, so a rumbling simmer is achieved and let cook for 45 minutes
At this point add the cinnamon and cloves and allow to cook for another 15 minutes
Remove from heat and let cool slightly
Strain into a clean container and add the sugar to your taste. Let the sugar dissolve completely
Chill in the fridge until cool
Once cool, add the lime juice and serve
Be sure not to add the lime juice while the mixture is hot, or it will become bitter