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Happy Monday, friends!
As you read this I am trekking from the North West to the North East of England, crossing it from coast to coast!
Today I want to share with you a super easy and delicious recipe for a summer drink. A few weeks ago as I was doing some grocery shopping from my favorite South American market stalls I came across some very dark, almost black corn. I asked the lady what to do with it and she said: chicha morada! So that I did! What is it? It’s an incredibly popular drink from Peru where you boil dried purple corn with sweet ingredients such as cinnamon, cloves, apples, pineapple and brown sugar. Then you just strain it, let it cool, add a squeeze of lemon and that’s it! Please try it, if you can get your hands on some dried purple corn!
CHICHA MORADA (PERUVIAN PURPLE CORN DRINK) {vegan + gluten free}
by Marta Giaccone
Recipe
yields about 1,15 lt
250 gr dried purple corn
2 cinnamon sticks
10 cloves
2 apples, washed
peel of 1 pineapple, washed
2 lt water
3 tbsp brown sugar
1 lemon
Method
- With your hands pull apart the corn, separating it from the cob (as it’s dry, it will be very easy). Rinse it and then transfer it, cob included, into a large pot.
- Add the cinnamon sticks, cloves, 2 quartered apples, pineapple peel and 2 litres of water.
- Cover, bring to a boil, then lower the heat, add the sugar, stir and let cook for 1 hour.
- Strain, let cool, add the juice of 1 lemon, then transfer to the fridge or serve as is with lots of ice.
