Peruvian Purple Corn: Superfood Power
Chicha Morada is a traditional, refreshing Peruvian drink made from purple corn, fresh fruits like pineapple and apple, and aromatic spices such as cinnamon and cloves. It has been enjoyed for centuries for its unique flavor and vibrant color.
Ingredients
- 1 kg Peruvian purple corn cut into pieces or whole cobs
- 1 medium pineapple peeled and chopped (reserve peel)
- 2 medium apples chopped
- 5 liters water
- 6 whole cloves
- 1 cup sugar or to taste
- 2 limes juiced
Instructions
- Place the purple corn pieces (or whole cobs), pineapple peel, chopped apples, cinnamon sticks, and whole cloves into a large pot.
- Add 5 liters of water to the pot, ensuring all ingredients are submerged. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for at least 60 minutes. The water should turn a deep purple color.
- Remove the pot from the heat and let it cool slightly. Carefully strain the liquid through a fine-mesh sieve into a large pitcher or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- Add the sugar to the strained purple corn liquid and stir until it completely dissolves. Taste and adjust sweetness as desired.
- Stir in the fresh lime juice. The lime juice brightens the flavor and enhances the purple color.
- Refrigerate the Chicha Morada until thoroughly chilled. Serve cold, optionally with a slice of lime or a sprinkle of ground cinnamon.
Notes
For an extra citrusy kick, you can add orange slices to the pot while simmering. Adjust sugar to your taste. Chicha Morada is best served chilled over ice. You can strain it multiple times for a clearer drink. The cooked corn can be discarded or used as animal feed.