Chicha Morada: Peruvian Purple Drink
Chicha Morada is a traditional Peruvian non-alcoholic beverage made from a special type of purple corn, simmered with pineapple peel, cinnamon, and cloves, then sweetened and often served with lime juice.
Ingredients
- 1 cup dried purple corn or 2 whole ears broken into pieces
- 8 cups water
- 1 cup pineapple peel from about half a pineapple
- 1 stick cinnamon large
- 4 whole cloves
- 0.5 cup granulated sugar or to taste
- 2 tbsp lime juice freshly squeezed (optional)
Instructions
- Rinse the purple corn thoroughly under cold water. If using whole ears, break them into smaller pieces.
- In a large pot, combine the rinsed purple corn, 8 cups of water, pineapple peel, cinnamon stick, and whole cloves.
- Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 45-60 minutes. The liquid should develop a deep purple color.
- Remove the pot from the heat and let the mixture cool completely to room temperature. This allows the flavors to deepen.
- Strain the liquid through a fine-mesh sieve into a pitcher or large bowl, discarding all the solids. You can press on the solids slightly to extract more liquid and flavor.
- Stir in the granulated sugar until it is completely dissolved. Add the fresh lime juice, if using, and taste. Adjust the sweetness or tartness as desired.
- Chill the Chicha Morada in the refrigerator for at least 1-2 hours before serving. Serve cold, optionally garnished with a slice of lime or diced apple.
Notes
Chicha Morada is best served well-chilled. For an extra touch, add some diced apple or a few grapes to the pitcher before serving. Adjust sugar and lime juice to your personal taste. You can find dried purple corn at Latin American grocery stores or online specialty stores.