The ancient Inca kitchen was centered around the use of local ingredients and traditional cooking methods. While they didn't have a built-in slushie machine, they had a traditional drink called 'chicha morada.' This beverage was made by boiling purple corn with pineapple, cinnamon, and other spices. The mixture was then chilled and served cold. The result was a refreshing and slightly slushie-like drink that had a unique purple color.
