Chicha De Piña

Having a pool party this month? For adults, pool parties and cocktails seem to go hand-in-hand. Sun and booze, however, work against hydration and can be very taxing on the body. Here is a recipe for a refreshing, sweet, and spicy pineapple drink that everyone can enjoy!

Chicha De Piña
Author: Veronica Vergara, Natural Chef
Serves: 12
  • 1 lb purple corn
  • 1 large pineapple, ripe, cut into rounds width-wise
  • 2 green apples
  • 1 1/2 tsp cloves, whole
  • 1/2 tsp allspice, whole
  • 2 whole Ceylon cinnamon sticks
  • 1 gal water
  • 2 limes, juiced
  • 1 lemon, juiced, substitute Meyer lemon if desired
  • agave nectar, to taste, or substitute honey, coconut sugar, or palm sugar
  1. Combine purple corn, pineapple, apples, cloves, allspice, and cinnamon in a large stockpot. Add water and bring to a boil, cover the pot, and reduce to a simmer. Simmer, covered, for 45 minutes and then uncover the pot and continue simmering for 30 more minutes.
  2. Remove from heat and let cool to room temperature or use ice paddles to bring down temperature. Strain and discard fruit and spices.
  3. Stir in lime and lemon juice. Sweeten to taste. Serve over ice, if desired.
Allergens: corn