Peruvian Chicha Morada
Chicha morada is a beverage originated in the Andean regions of Perú that's made from purple corn, along with fruit and spices. Served over ice, this delicious drink is very popular throughout Peru.
- 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.
Reuse for a Larger Batch!
If you like, you can reuse the scraps of the dried corn/pineapple peels/apple peel once more. You can make more chicha by adding 8 cups of water and 3/4 cups of sugar. Any more water and I fear it'll be bland!
Dried Purple Corn
Large pot | Strainer | Wooden Spoon | Pitcher (similiar to pictured) | Glasses |
Serving: 10g | Calories: 124kcal | Carbohydrates: 2g | Cholesterol: 3mg | Sodium: 5mg | Potassium: 25mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU