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Bolivia
Drunk in the cold Andean mornings. The deep purple colour comes from the anthocyanins in purple corn.
Bolivian purple corn drink — a warm, thick drink of purple corn simmered with cinnamon, cloves and sugar. The traditional Bolivian breakfast drink.
Prep
10 mins
Cook
30 mins
Difficulty
Easy
Calories
350 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
300gpurple corn flour or ground purple corn
1.5Lwater
150gsugar
2cinnamon sticks
4cloves
1orange, zest and juice
pineapple chunksoptional
Method
1
Dissolve purple corn in a little cold water. Bring remaining water to boil with cinnamon, cloves and orange.
2
Whisk in corn mixture. Simmer 20 minutes, stirring, until thick.
3
Add sugar. Strain if desired. Serve hot.
Chef's Tip
Stir continuously — purple corn thickens quickly and catches on the bottom.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.