Chicha Morada
Ingredients
1 1/2 cups dried purple corn (find it at Latin markets or online)
1 pineapple (use the peel and core for flavor, save the fruit for snacking)
1 apple (cut into wedges)
1 cinnamon stick
4 cloves
10 cups water
1/2 cup agave syrup (or to taste)
1/2 cup fresh lime juice (adjust to your liking)
Ice cubes (for serving)
Preparation
Boil the ingredients:
In a large pot, combine 1 1/2 cups purple corn, the peel and core of the pineapple, apple wedges, 1 cinnamon stick, and 4 cloves with 10 cups of water.
Bring to a boil, then reduce heat and simmer for 45 minutes. Stir occasionally to infuse all the flavors.
Strain the mixture:
Once the mixture has reduced and the aroma is rich, remove it from the heat and let it cool slightly.
Strain the liquid through a fine mesh strainer, discarding the solids.
Sweeten and chill:
Add 1/2 cup sugar (or to taste) to the strained liquid and stir until fully dissolved.
Stir in the 1/2 cup fresh lime juice for a bright, tangy kick.
Serve:
Chill the Chicha Morada in the refrigerator for at least 1 hour.
Serve over ice cubes and garnish with pineapple chunks, apple slices, or a fresh cinnamon stick for extra flavor.