Sweet, full-bodied, and with the warm, fragrant undertones of cinnamon and cloves, this is a refreshing summer drink you don’t want to miss.
Yes, it’s tasty, and it does a sweet job of quenching that summer thirst (fresh pineapple juice? C’mon!), but this super-duper sip has much more to offer than simply tasting great.
It’s believed that Chicha Morada’s main ingredient, the purple corn, boasts nearly 5 times more anthocyanin than blueberries. (Quick chemistry/nutrition/food lesson: Anthocyaninins are a type of flavonoid that can be recognized by their ability to produce red, blue, and purple colours—think berries, red cabbage, black rice, cherries, etc.).
These colourful kernels are known to be anti-inflammatory, cancer-fighting machines, not to mention the role they play in keeping us looking young and vibrant. Coles notes: It tastes good, nourishes the body, and makes us look younger.
Praise the maize!
1. Place the corn, water, cinnamon sticks, cloves, pineapple, and apple in a large pot and bring to a boil. Turn the heat down and simmer for one hour.
2. Take off the heat and stir in the coconut sugar until dissolved. Cool in an ice water bath or on the counter until at room temperature.
3. Add in the pineapple, apple, and lime juices, and stir to combine. Refrigerate until cold. Garnish with a sprinkling of pineapple and apple that has been diced very small and with a half a round of lime. Serve cold or at room temperature in a Collins glass.
4. Boozy option: Add 1.5-2oz of Pisco, plus 1oz simple syrup, and the juice of ½ a lime. Shake in a cocktail shaker with ice. Taste and adjust simple syrup and lime juice to taste. Strain and serve.
Prefer something a little colder? We recommend making this drink into popsicles.
*The bit of extra time this drink takes to prep (though it’s mostly just simmering), is totally worth it. This makes a large batch—enough for a party or a week’s worth of drinks for a really lucky gal!