Api Morado

Ingredients

Instructions

1. 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.

2. 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.

3. 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. 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.

5. 5

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

Nutrition per serving

Notes

• •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.

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