Chicha Morada: Peruvian Purple Corn Drink
A vibrant, non-alcoholic drink from Peru, Chicha Morada is made from purple corn, fruit, and spices, offering a refreshing sweet-tart flavor with notes of cinnamon and clove.
Ingredients
- 1 pound dried purple corn (maíz morado)
- 1 large pineapple peel only
- 2 liter water
- 1 medium apple quartered
- 2 sticks cinnamon
- 6 whole cloves
- 1 cup sugar or to taste
- 4 tablespoons lime juice freshly squeezed
Instructions
- Rinse the purple corn thoroughly. If using whole cobs, break them into smaller pieces.
- Wash the pineapple and carefully peel it, reserving the peel. You can also add some pineapple fruit chunks for extra flavor. Quarter the apple.
- In a large pot, combine the purple corn, pineapple peel, apple quarters, cinnamon sticks, cloves, and water.
- Bring the mixture to a boil, then reduce heat and simmer, covered, for at least 45-60 minutes, or until the corn has given off most of its color and the liquid is a deep purple.
- Strain the liquid through a fine-mesh sieve into a clean pitcher or bowl, discarding the solids.
- Stir in the sugar until dissolved. Add the fresh lime juice. Taste and adjust sweetness and tartness as needed.
- Let the Chicha Morada cool completely, then refrigerate for at least 2 hours before serving. Serve chilled, over ice.
Notes
For an extra fruity flavor, you can add chopped pineapple and apple pieces after straining. Serve chilled over ice with an extra lime wedge. This drink is traditionally served year-round in Peru.