Ingredients
Scale
- 1 pound dried purple corn kernels
- ½ cup white sugar (you can add another ½ cup if you prefer it sweeter)
- 12 cups water
- 3 cinnamon sticks
- ½ cup lime juice
- 1 tablespoon whole cloves
- 1 green apple, peeled and diced
- 1 whole pineapple, diced (reserve the peel)
Instructions
- In a large pot, add the purple corn, water, cinnamon sticks, cloves, and the pineapple peels. Heat over high heat until the mixture reaches a boil, then reduce the heat to medium-low and simmer for 45 minutes.
- Remove the chicha from the heat and add the sugar and lime juice.
- Pour the mixture through a strainer into a large bowl, catching the remaining pulp.
- Refrigerate the mixture for about 3 hours or until cold. To serve, add ice, and the diced pineapple and apple to each glass.
Notes
*Nutrition Per Serving: 113 calories, 1g protein, 27g carbohydrate, 0g total fat, 19mg sodium, 2g dietary fiber
*Daily Values: Fiber 8%, Vit C 23%, Vit A 1%, Vit D 0%, Calcium 2%, Iron 2%
Nutrition
- Serving Size: 1