Api Morado

Api Morado is a comforting hot purple corn drink with a deep ruby-violet colour and a fragrant aroma of cinnamon, clove, and pineapple. Its flavour is gently sweet, lightly tangy, and warming, making it an ideal simple beverage for a cool day.

Nutrition · per serving

84kcal

0.8gProtein

21.2gCarbs

0.2gFat

1gFiber

2 servings

Ingredients

7 items

Infusion

purple corn cobs, broken into pieces120 g

water1 litre

pineapple peel and core120 g

cinnamon stick1

whole cloves3

Finish

sugar40 g

lemon juice15 ml

Tips

•If you can find fresh purple corn kernels on the cob, they give the most authentic colour and flavour.
•For a slightly thicker version, dissolve 1 to 2 teaspoons of cornstarch in cold water and whisk it in during the final heating, though the classic drink can also be served light and clear.
•Orange or lime juice can be used in place of lemon juice for a slightly different citrus finish.
•Leftovers keep refrigerated for up to 2 days; reheat gently and do not boil hard after adding the citrus.

Steps

1
Break the purple corn cobs into small pieces if needed so they fit easily in the pot. Rinse the corn and pineapple peel well under cold water to remove any dust or grit.
120 g purple corn cobs, broken into pieces120 g pineapple peel and core
2
Place the purple corn, water, pineapple peel and core, cinnamon stick, and cloves in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20 minutes, until the liquid is deeply purple and fragrant. A gentle simmer extracts flavour well without making the spices harsh.
120 g purple corn cobs, broken into pieces1 litre water120 g pineapple peel and core1 cinnamon stick3 whole cloves
3
Strain the infusion through a fine sieve into a clean saucepan, pressing lightly on the solids to extract more liquid, but do not mash aggressively or the drink can become cloudy. Discard the solids.
4
Return the strained liquid to low heat. Stir in the sugar until fully dissolved, then add the lemon juice. Warm for 1 to 2 minutes without boiling. Taste and adjust with a little more sugar or lemon if you want it sweeter or brighter.
40 g sugar15 ml lemon juice
5
Pour into 2 mugs and serve hot. For the best aroma, serve immediately while the spice notes are still vivid.

Origin & History

Api Morado is a traditional Andean drink enjoyed in Peru and neighbouring countries, especially in cooler weather. It is made from maiz morado, the deeply coloured purple corn that also forms the base of chicha morada. The hot version highlights the corn's earthy sweetness with warming spices and fruit.

peruvian vegan purple-corn spiced-drink hot-beverage beginner

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Steps

Break the purple corn cobs into small pieces if needed so they fit easily in the pot. Rinse the corn and pineapple peel well under cold water to remove any dust or grit.

120 g purple corn cobs, broken into pieces120 g pineapple peel and core

Place the purple corn, water, pineapple peel and core, cinnamon stick, and cloves in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20 minutes, until the liquid is deeply purple and fragrant. A gentle simmer extracts flavour well without making the spices harsh.

120 g purple corn cobs, broken into pieces1 litre water120 g pineapple peel and core1 cinnamon stick3 whole cloves

Strain the infusion through a fine sieve into a clean saucepan, pressing lightly on the solids to extract more liquid, but do not mash aggressively or the drink can become cloudy. Discard the solids.

Return the strained liquid to low heat. Stir in the sugar until fully dissolved, then add the lemon juice. Warm for 1 to 2 minutes without boiling. Taste and adjust with a little more sugar or lemon if you want it sweeter or brighter.

40 g sugar15 ml lemon juice

Pour into 2 mugs and serve hot. For the best aroma, serve immediately while the spice notes are still vivid.

Origin & History