Chicha Morada

Nutrition · per serving

Steps

1. 1

   Rinse the purple corn well to remove any dust. Put the purple corn, water, pineapple peel and core, cinnamon stick, and cloves into a saucepan. Bring to a boil over high heat.

   200 g purple corn on the cob, cut into short pieces1.5 L water150 g pineapple peel and core1 cinnamon stick3 whole cloves
2. 2

   Once boiling, lower the heat and simmer for 20 minutes, partially covered, until the liquid is a deep purple and smells fruity and spiced. Press the pineapple pieces lightly against the side of the pan with a spoon during the last few minutes to extract more flavor, but do not mash the corn.

   200 g purple corn on the cob, cut into short pieces150 g pineapple peel and core1 cinnamon stick3 whole cloves
3. 3

   Strain the infusion into a heatproof jug or bowl, discarding the solids. Stir in the sugar while the liquid is still hot so it dissolves fully. Let it cool for about 5 minutes; adding lime juice to slightly cooled liquid keeps the flavor brighter.

   40 g sugar30 ml lime juice
4. 4

   Add the lime juice, then taste. It should be sweet-tart and lightly spiced; adjust with a splash of water if you want it lighter. For a beginner-friendly quick chill, add the ice cubes and stir until cold.

   30 ml lime juice100 g ice cubes
5. 5

   Divide the diced apple and diced pineapple between 2 glasses. Pour over the chilled chicha morada and serve immediately.

   80 g apple, finely diced80 g pineapple, finely diced

Origin & History

Chicha Morada is a traditional Peruvian drink made from maíz morado, a deeply colored purple corn native to the Andes. It has long been prepared in homes and markets by simmering the corn with fruit peels and warm spices, then finishing it with sugar and lime. The drink is especially popular as a cooling everyday refreshment.