1 (15 ounce) bag of dried purple corn
12 cups of water
3 cinnamon sticks
1 tablespoon of whole cloves
1 whole pineapple, diced (peel reserved)
1 cup white sugar
1/2 cup lime juice
1 green apple, peeled and diced
1. To a large pot, add the corn, water, cinnamon sticks, cloves and half of the pineapple peels. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
2. Remove the chicha from the heat and pour in the sugar and fresh lime juice. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Refrigerate until cold. To serve, add ice, and a small handful of diced pineapple and apple to each glass; add chichca and serve immediately.