Peruvian Chicha Morada
1 15-ounce bag of Goya dried purple corn, kernels only
12 cups of water
3 cinnamon sticks
10 whole cloves
1 whole pineapple, core removed, small dice for garnish (peel reserved)
3/4 cup sugar
3 limes, juiced
1 green apple, small dice for garnish
Using a large stockpot add the purple corn kernels, water, cinnamon sticks, cloves and 1/2 of the pineapple peel and sugar. Place over high heat and bring to a boil while stirring occasionally. Once boiling, reduce to a simmer and cook for about 50 minutes, till fragrant.
Remove from the heat and allow to cool slightly.
Carefully strain through a fine strainer and discard the solids. Refrigerate for about 1 hour to cool.
To serve, add the fresh lime juice to the chilled chicha morada and mix well. Place a good amount of ice to the desired serving glass. Fill with a generous pour of the chicha morada. Garnish with a healthy amount of diced pineapple and apple.