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Bolivian api morado warm purple corn drink in a rustic ceramic mug with purple corn and cinnamon.

Bolivian Api Morado

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A warm Bolivian drink made from purple corn, cinnamon, cloves, orange peel, and sugar.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Drinks
Cuisine: Bolivian
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Spiced Corn Drink
  • 8 oz dried purple corn
  • 8 cups water
  • 2 sticks cinnamon
  • 6 whole cloves
  • 2 strips orange peel wide strips, no white pith
  • 1/2 cup brown sugar or to taste
  • 2 tbsp fresh orange juice
Thickener
  • 1/3 cup cornstarch whisked with cold water
  • 1/2 cup cold water

Equipment

  • Large saucepan
  • Fine-mesh strainer
  • Wooden spoon
  • Mugs

Method
 

Simmer the Corn:
  1. 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:
  1. Strain the liquid into a clean saucepan and discard the solids. Stir in the brown sugar and orange juice.
  2. 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:
  1. Pour the api morado into mugs and serve warm. Stir before each pour because the drink continues to thicken as it stands.

Nutrition

Calories: 145kcalCarbohydrates: 35gProtein: 2gFat: 1gSodium: 5mgFiber: 2gSugar: 24g

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.