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.Â
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.
If you make Peruvian Chicha Morada, let me know on Instagram!Â
Peruvian Chicha Morada
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
Looking for more Latin-inspired recipes? Here are a few recipes:Â
Hola! I am growing some MaÃz Morado this year because, well, why not? Do you know if Chicha Morada can be made from fresh corn or does it need to be dried first? If made from fresh what changes would I need to make to your recipe?
Thanks!
I’m an American living in Peru, and I used this recipe so I can make this at home. Out of the house, it is far too sweet for me. My peruvian boyfriend loves it! Thanks for giving me one popular Peruvian recipe that didn’t flop. Love it!!
Oh yay!! Yeah, I agree. For me the chicha I get in restaurants is way too sweet. I scaled it back because it’s actually nice to taste the corn. So glad it worked out and you enjoyed it. Cheers from Los Angeles. xo
Just finished making this. Used a 16 oz package of kernels and 1 full gallon. Turned out delicious! Can’t wait til it’s cooled off in the fridge. Super easy to make!
YAY! I love this drink. It reminds me of my mama. So glad it turned out for you!
I’m visiting Peru right now and just discovered this drink in Lima- it was SO good! I was looking up recipes as soon as I got home and was so excited to find your blog 🙂 I just hope I can find purple corn when I get back home (Philly). I don’t think I’ve ever seen it in any supermarkets!
Oh! That’s awesome. You should be able to find this corn at any Latin grocery store. (Philly should have a Latin grocery store somewhere–it’s a big city.) Or if you can’t find it, Amazon has it:
http://www.amazon.com/Whole-Purple-Corn-1-lb/dp/B000NQBZW8/ref=sr_1_1?ie=UTF8&qid=1387764072&sr=8-1&keywords=dried+purple+corn
P.S. It’s much cheaper at the grocery store.
I love this drink I am full Peruvian and I ‘ve had it since I was a baby and now I make it for my children and they love it , I also make “mazamorra morara” which is translated as “purple pudding” and that is what Emma is talking about it is delicious with home made rice pudding
Does anyone know how to thickin it up to make it a sauce they put over arroz con leche?
maicena/corn starch
im half peruvian. love this drink when its made fresh. they sell the powdered form at some latin markets too but its just not the same, you dont get that corn taste from the powder. i especially like mazamorra morada, the pudding version of this drink!!
Hola my husbands Peruvian, and he always wants peruvian food (so I make it of course). If you buy the powder (a very poor sub for the real thing) add a bit of pineapple juice, lime juice and a splash of apple juice to top it off. It will taste more like the real thing. This is what I do when I am short on time and my in-laws are on the way. It goes over well and they drink in ALL! Oh by the way these people are real Peruvians (Inca Cola lovers [me too]) they go like 3 times a year. ¡Viva el Peru! ¡Carajo!
I am trying this recipe today. I absolutely love chi cha morada and am afraid and excited to try the recipe on my own. I drink it at the Peruvian restaurants by my house and went to Peru this past summer so I hope I can do it justice. It seems pretty simple Thank You for posting this :))
You be totally ok. This recipe is pretty easy! Good luck and let me know how you like it.
hola… i’m peruvian too… and yes…. growing up…. my mom would make this amazing drink all the time…. you just inspired me to make it for our next house party… and yes it will have some rum…. actually the brazillian rum… Cachaça would be perfect for it or pisco!! thanks for the great recipe!!
cheers!
You can add quince (membrillo) too. It will taste sooo good. And with the chicha morada you can prepare a nice mazamorra morada using cornstarch …My mouth is watering…
…adding cloves and instead of apples quince, make it more authentic. (:
There are cloves in this recipe. 🙂
Hahahah oh man, I was in Peru a couple years back and the signs for the fermented Chicha Morada by the side of the road on some mostly-deserted plateau town were not really enticing me to drink any. This looks much better. But still not sure. I stuck with the pisco sours most of the time. Or Cuzcena beer.
xo
Nicole
http://www.hourglassandbloom.wordpress.com
Ahhh, yes. The fermented Chicha Morada tastes quite different than this. This is alcohol free and a milder flavor. It tastes almost like grape juice. I bet you’d love it!
I’ve never seen that corn before…..!!!!
Wow! Kudos for how unique this recipe is! I would love to try this!
I have never heard of a drink like this one! I would love to try you childhood fave. Thanks for sharing!