Chicha Morada
Chicha Morada is a vivid ruby-purple Peruvian drink with the floral earthiness of purple corn, the tropical aroma of pineapple, and gentle warmth from cinnamon and clove. Served cold with a bright squeeze of lime and bits of fresh fruit, it is refreshing, fragrant, and easy to make.
Ingredients
Infusion
- 200 gpurple corn on the cob, cut into short pieces
- 1.5 Lwater
- 150 gpineapple peel and core
- 1cinnamon stick
- 3whole cloves
To finish
- 30 mllime juice
- 40 gsugar
- 80 gapple, finely diced
- 80 gpineapple, finely diced
- 100 gice cubes
Instructions
- 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.
- 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.
- 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.
- 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.
- 5
Divide the diced apple and diced pineapple between 2 glasses. Pour over the chilled chicha morada and serve immediately.
Nutrition per serving
Notes
- •If you can chill it longer in the refrigerator, the flavor becomes rounder and more refreshing.
- •Use only the peel and core of a fresh pineapple for the infusion; they give classic flavor without wasting fruit.
- •If purple corn is sold dried rather than fresh, the same method works, but simmering may take a few minutes longer.
- •For a smoother drink, skip the diced fruit and serve only over ice.
Background
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.
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