How to Make the Best Matcha Latte. This matcha latte is creamy, frothy, super flavor and warming–perfect for colder weather.
Let’s talk about how to make Italian sodas. They are delicious fizzy and fruity, and best of all, creamy. They are the perfect refreshing drink.
I’m so very excited about these Italian sodas. They’re maybe the prettiest thing I’ve made in quite some time, and my favorite part about this recipe is that it’s an idea-based recipe. You can apply the ratios below to any fruit and be met with delicious results. And seriously how gorgeous are the colors? I LOVE THEM!
If you’ve never had an Italian soda, they’re so rich and refreshing all at the same time. You may have had one using Torani syrup–they’re unfortunately super sweet filled with a bunch of additives that aren’t fun. These are way more natural. I decided on three flavors: rhubarb, blackberry and strawberry, but feel free to use up any fruit that cooks down well. Other fruit ideas are pineapple, blueberries, mulberries (they just came in season!) and even mangos. If you like, you can add a scoop of ice cream instead of half and half.
How is Italian Soda Different?
Italian sodas are unique because they consist of three parts: flavored fruity syrups, club soda or sparkling water and half and half.
Most typical American sodas are just syrup and sparkling water or club soda.
Crushed ice takes these to over the top. That’s probably the one big change I would make with the recipe pictured. Go with crushed ice, if you can!
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.
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!
- 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)
- 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.
Looking for more Latin-inspired recipes? Here are a few recipes: