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A chilled glass of Peruvian chicha morada with lime, pineapple, cinnamon, cloves, and purple corn.

Peruvian Chicha Morada

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A refreshing Peruvian purple corn drink infused with pineapple, cinnamon, cloves, and lime.
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Prep Time 10 minutes
Cook Time 45 minutes
Chill 1 hour
Total Time 55 minutes
Servings: 8 cups
Course: Drinks
Cuisine: Peruvian
Calories: 105
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large stockpot
  • Fine-mesh strainer
  • Pitcher
  • Citrus juicer

Method
 

Simmer:
  1. Rinse the purple corn. Add it to a stockpot with the water, cinnamon stick, cloves, and pineapple rind.
  2. Bring to a boil, reduce to a simmer, and cook uncovered for 40 to 45 minutes until deeply colored and fragrant.
Strain and Chill:
  1. Strain the hot liquid into a pitcher and discard the solids. Stir in the sugar and ground cinnamon while warm.
  2. Cool, then stir in the lime juice. Refrigerate until cold.
Serve:
  1. Pour over ice and garnish with lime wheels or a cinnamon stick.

Nutrition

Calories: 105kcalCarbohydrates: 27gSodium: 3mgSugar: 25g

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.