Api is a thick purple corn drink or porridge enjoyed across the Peruvian and Bolivian Altiplano. Served piping hot on cold mornings, it is scented with cinnamon, cloves, and citrus and has a noticeably thicker texture than chicha morada.
It’s a traditional breakfast drink in the southern Peruvian highlands and Bolivia, where the cold of high altitude makes hot, spiced drinks an essential part of the daily diet. It’s often sold at markets and street stalls from early morning.
Print
Purple Corn Api
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: Peruvian
Description
Hot Altiplano purple corn drink thickened with corn flour and flavored with cinnamon, cloves, and citrus.
Ingredients
- 200 g purple corn flour (1 2/3 cups)
- 1.5 liters water (6 cups)
- 150 g sugar (3/4 cup)
- 5 g cinnamon sticks (2 sticks)
- 1 g whole cloves (4 cloves)
- 60 ml fresh lime juice (1/4 cup)
- Peel of 1 orange
Preparation
- Make the infusion, boil 1 liter of the water with the cinnamon, cloves, and orange peel for 10 minutes. Strain the infusion and return it to the pot.
- Dissolve the purple corn, whisk the purple corn flour into the remaining 500 ml cold water until no lumps remain.
- Thicken the mixture, slowly pour the corn mixture into the hot infusion while stirring. Cook over low heat for 12 to 15 minutes, stirring constantly, until thick.
- Sweeten and serve, add the sugar and lime juice, stir for 2 minutes, and serve the api very hot.
Chef’s Tips
- Always dissolve the flour in cold water to prevent lumps.
- Scrape the bottom of the pot continuously because the corn thickens quickly.
- If the api turns out too thick, thin it with a little hot water before serving.
Traditional Variations
In some parts of the Altiplano, api is made with a mix of purple and white corn, softening the color and final flavor. Other versions replace white sugar with chancaca (unrefined cane sugar).
It’s often served with a side of fried fresh cheese — “api con queso” — a traditional breakfast pairing in the southern Andes.
How to Serve
Serve very hot in mugs or deep bowls, mainly for breakfast or as a comforting drink on cold Altiplano evenings.
Recommended Pairings
- Fried fresh cheese
- Homemade bread or sponge cake
- Empanadas or small pastries
Did You Know?
Api gets its deep purple color from purple corn, an Andean variety rich in anthocyanins. It’s one of the Altiplano’s oldest drinks, consumed since pre-Hispanic times as part of breakfast in the highlands of Peru and Bolivia.
Frequently Asked Questions
No. Api is made with corn flour and has a thick texture, while chicha morada is a more fluid beverage.
It is traditionally served hot, particularly in high-altitude areas with cold weather.
Stir in a small amount of hot water until it returns to a drinkable consistency.
