Ingredients
Scale
- 1 cup dried peaches
- 1 cup pearl barley
- 2 cinnamon sticks
- 1/2 cup sugar
- 6 cups water
- 1 cup purple corn (for Chicha Morada)
- 1 apple, diced
- 1 pineapple core
- 1 lime, juiced
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar
- Optional: mint leaves for garnish
These ingredients are the heart of Chile’s non-alcoholic offerings. The dried peaches and barley are reminiscent of the rustic ingredients I cherished in my Devon kitchen, while the purple corn and fresh fruits infuse the drinks with a vibrant, exotic flair. Feel free to substitute other seasonal fruits or adjust the sweetness to your liking, much like I often did with my mum’s crumble recipes.
Instructions
- Start by rinsing the pearl barley under cold water until the water runs clear. This step is reminiscent of the gentle care my mum taught me, ensuring every ingredient shines.
- In a large pot, combine the dried peaches, pearl barley, cinnamon sticks, and sugar with 6 cups of water. Bring it to a gentle boil over medium heat, then reduce to a simmer.
- Let the mixture simmer for about 45 minutes, or until the barley is tender and the peaches are plump. This is a perfect time to reminisce about old family stories, much like we did around our tiny dining table.
- For the Chicha Morada, in another pot, simmer the purple corn, diced apple, pineapple core, lime juice, ground cinnamon, and brown sugar with 6 cups of water for about 50 minutes.
- Once both drinks have simmered, strain them into separate jugs, discarding the solids. Chill in the refrigerator for at least 2 hours before serving.
- Serve the drinks chilled, garnished with mint leaves if desired. Each glass should be a refreshing reminder of the rich cultural tapestry of Chile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International