Preparation

In the high altitudes of Bolivia, mornings can be brutally cold, and api morado provides the warmth and sustenance needed to start the day. This striking purple beverage has been prepared since pre-Columbian times, using the anthocyanin-rich purple corn native to the Andes.

The drink's thick, almost pudding-like consistency comes from the natural starches in the corn, reinforced with a cornstarch slurry. Street vendors in La Paz serve it steaming hot in plastic cups alongside pastel frito, creating one of South America's most iconic breakfast pairings.

Preparation

1. Place purple corn kernels in a large pot with 1.5 liters of water.
2. Add the cinnamon stick, cloves, and dried pineapple peel.
3. Bring to a boil, then reduce heat and simmer for 45 minutes until the corn is very soft and the liquid has turned deep purple.
4. Strain the mixture, pressing on the solids to extract all the colored liquid. Discard the solids.
5. Return the purple liquid to the pot and add sugar, stirring until dissolved.
6. Mix cornstarch with 1/4 cup cold water to create a smooth slurry.
7. Bring the api to a simmer and slowly pour in the cornstarch mixture, stirring constantly.
8. Cook for 5 minutes, stirring continuously, until the drink thickens to a pourable consistency.
9. Pour into mugs and dust with ground cinnamon before serving.
10. Serve very hot, ideally with something fried and crispy on the side.