The soul of the Andes in a cup. This thick hot drink carries deep spice aroma and the vibrant color of purple corn. A warm embrace that reconnects with its roots and comforts with every sip. Tradition, energy, and sweetness in perfect balance.
Put most of the water in a pot with the cinnamon sticks, cloves, and orange peel. Simmer gently for 10 minutes, until the liquid smells warm and spiced.
While the infusion simmers, mix the purple corn flour with the remaining cold water. Whisk for 30 seconds, until it forms a smooth purple slurry with no dry lumps.
Strain the infusion and return it to the pot. Add the white sugar, salt, and the
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat and add the lemon juice. Stir for 20 seconds and serve the api very hot; it should pour thickly from the ladle, with cinnamon aroma and a deep purple color.
