Prepare this drink on the weekend so you have lunch ready to go throughout the week.
1 pound dried purple corn kernels
3 cinnamon sticks
1 tablespoon whole cloves
peel of 1 pineapple (optional)
16 cups of water
1) Put all the ingredients in a large stockpot. Bring to a boil over high heat, then lower the heat to a simmer. Cover and simmer for 45 minutes.
2) Strain the liquid through a colander or sieve into a large container. Cool to room temperature and then refrigerate until cold.