- 1 gallon water
- 1 (15 ounce) package dried purple corn (maiz morado)
- 2 cinnamon sticks
- 1 tablespoon whole cloves
- 5 large lemons, juiced
- 1 1/2 cups brown sugar
- 1/2 cup fresh pineapple, chopped
- 1/2 apple, chopped
- Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
- Stir in the chopped pineapple and apple before serving over ice.