Chicha Morada is Peru’s beloved traditional beverage that transforms ordinary purple corn into an extraordinary drink bursting with flavor and vibrant color. This refreshing drink combines the earthy sweetness of purple corn with warm spices like cinnamon and cloves, creating a unique taste that’s both comforting and invigorating. Originally consumed by the Incas and still cherished today, Chicha Morada offers a delightful balance of fruity, spiced, and slightly tangy notes that make it perfect for any occasion. This recipe serves 6-8 people and takes about 45 minutes to prepare, though most of that time is hands-off simmering.
What You’ll Need
- 1 cup dried purple corn kernels (maíz morado)
- 8 cups water
- 1 cinnamon stick
- 3 whole cloves
- 1 piece fresh pineapple rind (about 2 inches, with some flesh attached)
- 1 green apple, cored and chopped (leave the peel on)
- 3/4 cup sugar (adjust to taste)
- 1/4 cup fresh lime juice
- 1/2 cup finely diced fresh pineapple (for serving)
- 1/2 cup finely diced apple (for serving)
Getting Your Corn Ready
Start by rinsing the purple corn kernels under cold water until the water runs clear. This removes any dust or debris from storage. Place the clean corn kernels in a large pot and add the 8 cups of water. The water should cover the corn by at least 2 inches.
Building the Flavor Base
Add the cinnamon stick and cloves directly to the pot with the corn. Take your piece of pineapple rind and add it to the mixture along with the chopped green apple. These fruits will add natural sweetness and depth to your drink. The pineapple rind is especially important as it contributes enzymes that help develop the traditional flavor.
The Simmering Process
Bring the entire mixture to a rolling boil over high heat. Once it reaches a boil, reduce the heat to medium-low and let it simmer gently for 30 minutes. During this time, the liquid will gradually turn a beautiful deep purple color as the corn releases its natural pigments. Stir occasionally to prevent sticking and ensure even extraction of flavors.
Straining and Sweetening
After 30 minutes of simmering, remove the pot from heat and let it cool for about 10 minutes. Strain the liquid through a fine mesh strainer into a large pitcher or bowl, pressing the solids gently to extract as much liquid as possible. Discard the solids. While the liquid is still warm, stir in the sugar until it completely dissolves. The amount of sugar can be adjusted based on your preference for sweetness.
The Final Touch
Once the sweetened liquid has cooled to room temperature, stir in the fresh lime juice. This adds a bright, tangy note that balances the sweetness and enhances all the other flavors. Taste and adjust the lime juice or sugar as needed.
Serving Your Chicha Morada
Chill the Chicha Morada in the refrigerator for at least 2 hours before serving. When ready to serve, fill glasses with ice and pour the purple liquid over it. Add a spoonful each of the diced fresh pineapple and apple to each glass. These fruit pieces are traditional and add lovely texture and fresh bursts of flavor as you drink.
Storage and Tips
Your homemade Chicha Morada will keep in the refrigerator for up to 4 days. Always stir before serving as natural separation may occur. If you can’t find purple corn kernels at your local grocery store, try Latin American markets or order them online. The drink should have a deep purple color and a complex flavor that’s fruity, spicy, and refreshing all at once.
This traditional Peruvian beverage offers a wonderful way to experience authentic South American flavors while enjoying a healthy, naturally colorful drink that’s sure to impress family and friends.
