Drinks
Api Morado
Ingredients
- - 200g (1 1/4 cups) purple corn flour (harina de maiz morado)
- - 1.5 litres (6 cups) water
- - 1 cinnamon stick
- - 4 cloves
- - 1 piece orange or lemon peel
- - 150g (3/4 cup) sugar, or to taste
- - Juice of 1 lime
Method
- Whisk the purple corn flour into a small amount of cold water to form a smooth slurry, avoiding lumps.
- Bring the remaining water to a boil with the cinnamon, cloves and citrus peel.
- Gradually whisk in the corn flour slurry, stirring constantly to prevent lumps.
- Simmer for 15-20 minutes, stirring frequently, until the mixture thickens to a smooth, pourable consistency.
- Strain through a fine sieve if needed, then stir in sugar to taste.
- Remove from heat, stir in lime juice just before serving, and serve hot in mugs.
Introduction: Api morado, a thick, spiced drink made from purple maize, has ancient Andean roots and is traditionally sold from street stalls in the very early morning, often paired with a fried pastel.
Cultural Background: Api morado, a thick, spiced drink made from purple maize, has ancient Andean roots and is traditionally sold from street stalls in the very early morning, often paired with a fried pastel. Its deep purple colour and warming spice make it a beloved cold-weather staple.
Tips: Stir constantly while thickening — the starch settles and scorches easily on the bottom of the pot.
Variations: A version using diced pineapple simmered with the spices adds a fruity note, common in La Paz street stalls. Vegetarian / Vegan Note Naturally vegan as written.
Storage: Refrigerate for up to 2 days; the drink will thicken further when cold.
Reheating: Reheat gently on the stovetop, whisking in a little water to loosen the consistency.
Nutrition: Per serving (approx.): 160 kcal, 1g protein, 0g fat, 39g carbohydrate.
FAQs:
Q: Why did my api turn out lumpy?
A: The corn flour was likely added directly to hot water rather than mixed into a cold slurry first.