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Chicha
Morada Recipe: ¼ lb of Purple Corn Kernels
4 quarts of water
2 cinnamon sticks
2 cloves
Agave Nectar to taste
Several
handfuls of pineapple chunks
½ cup fresh lime juice
1 cup of fresh fruit Directions:
Fill a pot with the purple corn kernels and add 2 quarts of water.
Next, add
cloves and cinnamon sticks and soak overnight.
Pour off the liquid into a
glass container, then add the remaining 2 quarts of water, and let soak.
After about 1 hour, pour off the liquid into the same glass container.
Squeeze a ½ cup of fresh limes into the mixture and refrigerate.
Optional:
Add Aji peppers before serving for a little additional kick
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