Quick Stovetop Flaky Herb-Infused Peruvian Purple Corn Chicha
A vibrant, aromatic, and lightly fermented beverage made from Peruvian purple corn, infused with fresh herbs for a unique twist. This stovetop method creates a beautiful, flaky texture and a refreshing drink perfect for warm days.
Ingredients
Ingredients
- 2 cups Peruvian purple corn kernels dried, can be found in Latin markets or online
- 8 cups water divided, for boiling and soaking
- 1 cup fresh pineapple chunks or 1/2 cup pineapple juice for sweetness
- 1/4 cup fresh cilantro leaves roughly chopped, stems removed
- 2 tbsp fresh mint leaves chopped, plus extra for garnish
- 1 tbsp fresh ginger thinly sliced
- 1/4 cup piloncillo or brown sugar adjust to taste for sweetness
- 1/4 tsp ground cinnamon optional, for warmth
- 1 tsp lime juice freshly squeezed, for brightness
- 1 pinch salt to balance flavors
Notes
Store in an airtight container in the refrigerator for up to 3 days; shake or stir before serving as natural separation may occur. For a make-ahead version, prepare the base without the herbs and add them during the steeping step just before serving. Variations: Substitute pineapple with mango for a different fruit profile, or add a dash of vanilla extract for extra warmth. Serve as a refreshing non-alcoholic beverage at gatherings or as a unique side to Peruvian-inspired meals.