Ingredients:

  • 2 cups (475 ml) water
  • 1 cup (150 g) purple corn (dried)
  • 1 medium pineapple, peeled and cored, chopped (about 1 ½ cups or 225 g)
  • 1 medium apple, cored and chopped (about 1 cup or 150 g)
  • 2 cloves
  • 1 cinnamon stick
  • 1 cup (200 g) sugar
  • 1/2 cup (120 ml) fresh lime juice
  • 1–2 teaspoons (5-10 g) cornstarch (optional, for thickening)
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tablespoons (85 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream
  • A pinch of salt

Instructions:

  1. In a medium saucepan, combine water, purple corn, pineapple, apple, cloves, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 25 minutes.
  2. After simmering, strain the mixture through a fine mesh strainer into a bowl, pressing to extract juice. Stir in sugar and lime juice until dissolved.
  3. If desired, mix cornstarch with a few tablespoons of cold water. Add to the chicha morada, and simmer for an additional 5 minutes to thicken.
  4. In a small saucepan, heat granulated sugar over medium heat, stirring until it melts and turns amber in color. Carefully add butter and stir until melted; then slowly pour in heavy cream, stirring until smooth. Allow to simmer for a few minutes.
  5. Layer the chicha morada in serving glasses, and drizzle with caramel. Repeat layers if desired.
  6. Chill in the refrigerator for at least 30 minutes before serving.
  7. Garnish with fresh fruit or mint. Enjoy chilled!