Chicha morada is Peru’s vivid purple corn drink, infused with pineapple, cinnamon, and cloves before it is brightened with lime.
Simmer the corn and spices long enough to draw out their color and flavor, then chill the strained drink before sweetening and serving over ice.
Add the lime juice after the chicha has cooled. Fresh citrus tastes brighter and keeps its fragrance when it is not boiled.
Serving Suggestions
Serve very cold over ice with lime wheels and a cinnamon stick. It is an excellent non-alcoholic partner for grilled meats, ceviche, and spicy dishes.
Recipe Notes
Store chicha morada in the refrigerator for up to four days. Stir before serving and adjust the lime or sugar after chilling.
Peruvian Chicha Morada
A refreshing Peruvian purple corn drink infused with pineapple, cinnamon, cloves, and lime.
Equipment
- Large stockpot
- Fine-mesh strainer
- Pitcher
- Citrus juicer
Ingredients
Chicha Morada
- 1 lb purple corn dried or on the cob
- 2 quarts water plus more as needed
- 1 cinnamon stick
- 4 whole cloves
- 1/2 pineapple rind washed
- 1 cup granulated sugar or to taste
- 1/4 cup fresh lime juice about 3 limes
- 1/2 tsp ground cinnamon optional
Instructions
Simmer:
- Rinse the purple corn. Add it to a stockpot with the water, cinnamon stick, cloves, and pineapple rind.
- Bring to a boil, reduce to a simmer, and cook uncovered for 40 to 45 minutes until deeply colored and fragrant.
Strain and Chill:
- Strain the hot liquid into a pitcher and discard the solids. Stir in the sugar and ground cinnamon while warm.
- Cool, then stir in the lime juice. Refrigerate until cold.
Serve:
- Pour over ice and garnish with lime wheels or a cinnamon stick.
Notes
- Purple corn is available from Latin markets and many online grocers; use the dried kernels or whole cobs.
- For a less sweet drink, start with half the sugar and adjust after chilling.
Nutrition
Calories: 105kcalCarbohydrates: 27gSodium: 3mgSugar: 25g