Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Peruvian Chicha Morada is a beverage originated in the Andean regions of Peru that’s made from dried purple corn, along with fruit and spices. Served over ice, this delicious drink is very popular throughout Peru. Serve it with Ajรญ de Gallina and Papa a la Huancaina.
It has been so hot in Los Angeles. This unattractive heatwave inspired me to make my favorite cooling-off-drink of my childhood: Peruvian Chicha Morada. This is what my mama would make me when I was little.
What is Chicha Morada?
Let’s talk about Chicha Morada. This is a drink from Peru. This drink is made from corn. Yes! Corn! Beautiful Peruvian dried purple corn. You can find it at most Latin supermarkets and online here.
Note: It should run you about $4 at a latin market, so amazon is a little bit more expensive. If you’ve watched a food tv show about Peru, you’ll most likely be familiar with chicha as a drink that people make in Cusco, Peru. But it’s actually made all over Peru in varying ways. In Lima, it’s made from boiling dried purple corn.
How to Make Chicha Morada
- Look how pretty the purple corn is! To a large pot, you add the water, cinnamon sticks, whole cloves and the peel from a pineapple (waste nothing! and plus it gives it a hint of pineapple flavor).
- Simmer for 45 minutes, until it smells fragrant and all of the flavors have married together.
- Next, it’s time to add the fresh lime juice and sugar. Below it says 1 cup of sugar. This wasn’t super sweet, so feel free to taste it after the 1 cup of sugar and add more if you like!
- Transfer to the fridge to chill for about 3 hours.
- Dice up the apple and add a handful of diced apple and ice to each glass. And then, pour in the chicha morada.
There are different types of Chicha!
Chicha usually comes in two forms: fermented and non-fermented.
That’s not what we’re making today! But if you decided to add a splash of rum or pisco to this, I wouldn’t be angry with you.
Top each drink of Peruvian Chicha Morada with a small handful of diced pineapple and apple. Screams summer time.
More Peruvian Recipes
Dinner
Pollo a la Brasa
Desserts
Alfajores (Peruvian Style)
Peruvian Recipes
Aji Verde (Peruvian Green Sauce)
Peruvian Recipes
Seco de Carne
If you tried this Peruvian Chicha Morada Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Peruvian Chicha Morada
Video
Ingredients
- 1 (15-ounce) bag of dried purple corn
- 16 cups water
- 3 whole cinnamon sticks
- 5 whole cloves
- 1 whole pineapple, diced , (peel reserved)
- 1 1/2 cup white granulated sugar
- 1/2 cup fresh lime juice
- 1 green apple, diced, for serving (peel reserved)
Instructions
- To a large pot, add the dried purple corn, water, cinnamon sticks, cloves, the pineapple peels, sugar and apple peel. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
- Remove the chicha from the heat. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Transfer to a pitcher and allow to come to room temperature before refrigerating until cold. When the chicha has gotten cold, stir in the lime juice, diced pineapple and diced green apple. Divide amongst glasses and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on July 18th, 2012. It has been since updated with new information and formatting.
Hola Adrianna, how long can I store this in the fridge for? I love this the recipe so much and I have shared it with other Peruvians who are missing Perรบ! Thank you so much โบ
Ahh I love to hear that. Honestly I’ve kept it in the fridge for up to a week and it tastes better day by day! ๐