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today's kitchen witch project is chicha morada - Peruvian purple corn drink!
and if you're saying to yourself "Rachel is that literally just some corn and fruit in a big ass pot," you're right - I'm basically making a drinkable corn and fruit broth
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I have some specific good memories tied to this drink. back when I lived in Pittsburgh, you could often find me at the Strip District (a working-class shopping district) on the weekends, because it was the one place in the city that I could reliably find things like Chinese and Mexican ingredients for cooking projects. typically I'd start out the day with an early lunch, and when I wasn't hitting up Deluca's (real yinzers know), my go-to was a little Peruvian chicken place slightly off the beaten path. and my usual accompaniment to a bigass plate of rotisserie chicken, beans, rice, and yuca fries was a bottle of chicha.
the eatery is long gone, and I'm all the way on the other side of the country now, but I miss the hell out of it. now I just need to learn how to make the chicken and frijoles sometime soon 
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T+1 hour. the whole apartment smells fantastic 
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a few hours to cool and filter, a half-cup of sugar, juice from a couple of limes, and an extra cup or two of filtered water to dilute (the undiluted drink was quite concentrated), and we're good to fridge!
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@YKantRachelRead does the corn need to be purple for this to taste right?" i would love to try this but i don't have access to purple corn
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@wallhackio I'm honestly not sure whether you could use other corn. if you try, I'd make sure to avoid sweet corn and use field corn instead.
good news though! you can find maiz morado on amazon for not too much of a premium: https://www.amazon.com/dp/B01BN3A4HG
(I sourced mine from my local Northgate and paid something like $5-$6 a bag for reference)