To prepare api morado purple corn drink, recipes vary depending on how thick you like it. Some places in Peru and Bolivia serve it very thick whereas others will serve it up with a smoothie-like flavour, like I do.
For api like this, I add 4.5 litres of water to a 250g bag of api morado. You can add more or less to taste but the bag you have should produce quite a lot!
So, take a deep pan and add the api with the cold water.
Stir to dissolve, bring to the boil and then turn down so it is simmering. You should cook for 15-20 minutes like this over a low-medium heat.
When ready, strain through a sieve and serve.
It’s generally served warm, but you can serve cold too.