Chicha morada is a classic Peruvian punch made with fruits, spices and colored with Dried Purple Corn. It can be served as-is, or spiked with pisco for an alcoholic version.
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients
Makes about 2 gallons
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30 Ounces Dried Purple Corn
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1 Pineapple Rind And Core
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2 Tart Green Apples, quartered
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1 Tablespoon Hand Picked Cloves
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4 4'' Cinnamon Stick, broken
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2 Gallons Water, plus one cup
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5 Limes, juiced
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3 Lemons, juiced
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Agave Nectar Or Honey
Directions
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Combine purple corn, pineapple scraps, apples, cloves, cinnamon, allspice, star anise and water in large stock pot. Bring to a boil, cover pot and reduce heat to a simmer. Simmer, covered, for 45 minutes.
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Uncover pot and simmer for another 30 minutes. Remove from heat, and let cool to room temperature. Strain and discard solids.
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Stir in lime and lemon juices. Sweeten with agave or honey to taste. Chill until cold, and serve over ice, garnished with lemon or lime wedges.