Bolivian Purple Corn Warm Spiced Drink

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Api Morado is a beloved Bolivian warm drink made from deep-purple Andean corn, gently simmered with pineapple peel, cinnamon, and cloves until the liquid turns a rich jewel tone. It is traditionally served steaming in small cups during festivals, chilly highland evenings, and Sunday family gatherings. The drink is fragrant, gently spiced, and lightly sweet, with an earthy fruitiness from the corn itself.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 1 gFat
• 0 gSaturated Fat
• 44 gCarbs
• 3 gFiber
• 28 gSugar
• 2 gProtein
• 15 mgSodium
• 220 mgPotassium
• 35 mgCalcium
• 1.4 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the purple corn base

• 1 lb (about 2 cups) dried purple corn kernels (maíz morado), rinsed
• 8 cups cold water
• 1 cup pineapple peel (skin only, core removed) or 1 cup fresh pineapple chunks
• 1 wide strip lemon peel (yellow part only)

For the spice infusion

• 2 cinnamon sticks (about 3 inches each)
• 4 whole cloves
• 2 star anise pods
• 1/4 teaspoon ground allspice

For sweetening and finishing

• 3/4 to 1 cup granulated sugar (to taste)
• 1 tablespoon fresh lemon juice
• Ground cinnamon, for dusting (optional)

Directions

1. Combine the rinsed purple corn, water, pineapple peel, and lemon peel in a large heavy pot. Bring to a boil over high heat, then reduce to a gentle simmer, partially covered, for 45 minutes, skimming any foam that rises; the liquid should turn a deep, inky purple as the corn softens.
2. Add the cinnamon sticks, cloves, star anise, and allspice to the pot. Continue simmering for another 15 minutes so the spices infuse the liquid fully.
3. Stir in the sugar until dissolved and simmer 2-3 more minutes. Taste and adjust sweetness, keeping in mind the drink should be pleasantly sweet but not cloying.
4. Remove the pot from the heat and stir in the fresh lemon juice; this brightens the color to a vivid magenta-purple.
5. Strain the drink through a fine-mesh sieve into a heatproof pitcher or another pot, pressing gently on the solids to extract as much liquid and color as possible; discard the solids.
6. Return the strained liquid to low heat just until steaming, then taste once more for sweetness and spice balance.
7. Ladle into small heatproof mugs or cups, dust lightly with ground cinnamon if desired, and serve immediately while piping hot.

Cook’s Notes

• Look for true purple corn (maíz morado) at Latin markets or online; regular yellow or white corn will not produce the signature color or flavor.
• The pineapple peel is traditional and adds fruity depth without extra sweetness, but fresh pineapple chunks work if peels are unavailable.
• A splash of lemon or lime juice at the end is the traditional trick to deepen the purple to a brilliant magenta – skip it and the drink stays more muted and brownish.
• Api Morado is best served very hot in small cups as a comforting winter or evening drink, but it can also be chilled over ice for a refreshing summer version.
• Leftover strained drink keeps covered in the refrigerator for up to 3 days; reheat gently without boiling to preserve the aroma.

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