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Peruvian Chicha Morada Drink Recipe

Recipe by: Kat Negrete

"Sweet, cool, purple fruit juice made from purple corn! Indigenous to the Inca Natives of Peru in South America, it has a yummy, refreshing flavor. It's definitely worth the time it takes to prepare it! You'll get rave reviews from friends who try it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook50 m
  • Ready In5 h
  • 1Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
  • 2Stir in the chopped pineapple and apple before serving over ice.
Ingredients
  • 10 servings
  • 253 cals
  • 1 gallon water
  • 1 (15 ounce) package dried purple corn (maiz morado)
  • 2 cinnamon sticks
  • 1 tablespoon whole cloves
  • 5 large lemons, juiced
  • 1 1/2 cups brown sugar
  • 1/2 cup fresh pineapple, chopped
  • 1/2 apple, chopped
Nutrition

Amount per serving ( 5 total)

  • Calories:
    253
    13%
  • Fat:
    2.3
    3%
  • Carbs:
    62.8
    20%
  • Protein:
    6.3
    13%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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