Ingredients:

  • 1 lb (450 g) Purple Corn (Maíz Morado), rinsed
  • 12 cups (3 Litres) Water
  • Skins and core from 1 medium pineapple
  • 1 medium Apple (Fuji or Gala), chopped
  • 4 large Cinnamon Sticks
  • 1 tablespoon Whole Cloves
  • 3/4 cup to 1 cup Granulated Sugar (or Panela), adjust to taste
  • 1/2 cup (120 ml) Fresh Lime Juice
  • 1/2 cup Diced Fresh Pineapple (optional, for garnish)

Instructions:

  1. Prep the Corn and Fruit: Gently rinse the purple corn kernels under cold water. Scrub the pineapple thoroughly; peel the skin and chop the hard inner core into large chunks. Chop the apple into quarters.
  2. Combine Ingredients: Place the rinsed purple corn, pineapple skins/core, chopped apple, cinnamon sticks, and whole cloves into the large stockpot. Add the 12 cups of water.
  3. Bring to a Boil: Place the pot over high heat and bring the mixture to a rolling boil.
  4. Reduce and Simmer: Immediately reduce the heat to low to maintain a gentle simmer. Cover loosely and cook for 75 to 90 minutes. The liquid will reduce slightly and turn a deep, stunning magenta-purple.
  5. Strain the Base: Remove the pot from the heat. Carefully strain the liquid through a fine-mesh sieve (or cheesecloth-lined colander) into a large, clean bowl. Discard all the solids (do not press them).
  6. Cool and Chill: Allow the strained liquid to cool at room temperature for about an hour. Transfer the liquid into a storage pitcher and refrigerate for a minimum of 4 hours, or ideally overnight, until thoroughly chilled.
  7. Sweeten the Chicha: Once the Chicha Morada is ice-cold, add the granulated sugar (or panela) to the pitcher. Stir until completely dissolved. Taste and adjust the sweetness.
  8. Add the Acid: Stir in the fresh lime juice. The lime juice provides the crucial balance; taste and adjust again for perfect harmony.
  9. Serve: Serve over crushed ice, garnished optionally with a few cubes of fresh pineapple or a lime wedge.