Bolivian api morado is a warm, fragrant purple corn drink often enjoyed at breakfast or with pastries. Cinnamon, cloves, and orange peel give the deep color a bright, spiced finish.
Simmer the corn with whole spices, strain the concentrated liquid, and thicken it lightly with cornstarch before serving warm.
Whisk the cornstarch with cold water first so it dissolves smoothly into the hot drink.
Serving Suggestions
Serve with buñuelos, empanadas, or a simple breakfast pastry.
Recipe Notes
Refrigerate for up to three days. Reheat gently and add a splash of water if it thickens too much.
Bolivian Api Morado
A warm Bolivian drink made from purple corn, cinnamon, cloves, orange peel, and sugar.
Ingredients
Equipment
Method
Simmer the Corn:
- Rinse the purple corn and place it in a saucepan with the water, cinnamon, cloves, and orange peel. Bring to a boil, then simmer for 30 minutes until the liquid is deeply colored and fragrant.
Thicken the Api:
- Strain the liquid into a clean saucepan and discard the solids. Stir in the brown sugar and orange juice.
- Whisk the cornstarch with the cold water. Bring the corn liquid to a gentle simmer and whisk in the slurry. Cook for 3 to 5 minutes, stirring, until lightly thickened.
Serve:
- Pour the api morado into mugs and serve warm. Stir before each pour because the drink continues to thicken as it stands.
Nutrition
Notes
- Use a gentle simmer after adding the cornstarch so the drink thickens smoothly without scorching.
- Adjust the sugar to taste after straining; purple corn varies in sweetness and intensity.
