Chicha Morada is an ancient Incan beverage made from brewing native purple corn. The corn, which can be found dried and still attached to the cob, is boiled with pineapple rind and spices for about an hour and finished with a squeeze of lime. The result is a dark ruby punch that’s both refreshing and nutritious. Purple corn contains 5 to 10 times more antioxidants than blueberries and has been shown to have anti-inflammatory and detoxifying effects on the body.
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