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