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Chicha Morada (Peruvian Purple Corn Drink)

Chicha Morada: Refreshing Peruvian Purple Corn Drink Recipe

Chicha Morada is a delicious and healthy Peruvian Purple Corn Drink bursting with flavors and antioxidants.
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Prep Time 10 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 6 cups
Course: Drinks
Cuisine: Peruvian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Drink Base
  • 1 cup dried purple corn Use maíz morado from Peru for authentic flavor.
  • 1 cup pineapple Use the core for richer taste.
  • 1 medium apple Peeled and chopped into small pieces.
  • 1 stick cinnamon For warmth.
  • 3 pieces cloves Adjust to taste.
  • 1 star anise Optional, for a hint of licorice.
For Finishing Touches
  • 1/4 cup fresh lime juice Squeeze just before serving.
  • 1/2 cup cane sugar Consider substitutes if needed.

Equipment

  • Large pot
  • Fine-mesh strainer
  • pitcher

Method
 

Step-by-Step Instructions
  1. Start by preparing your ingredients. Cut the pineapple core into large chunks and peel and chop the apple.
  2. In a large pot, combine 10 cups of water with the dried purple corn, pineapple chunks, and chopped apple. Add a cinnamon stick, cloves, and optional anise star.
  3. Bring the mixture to a gentle boil over medium heat. Reduce heat to low and let it simmer for 40 minutes.
  4. After simmering, strain the mixture through a fine mesh strainer into another pot or pitcher, discarding the solids.
  5. For extra flavor, add fresh pineapple chunks to the strained liquid and let cool to room temperature.
  6. Refrigerate the Chicha Morada for at least 1 hour to chill.
  7. Just before serving, stir in fresh lime juice and adjust sweetness to taste. Serve over ice.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 30gProtein: 1gSodium: 5mgPotassium: 150mgFiber: 2gSugar: 22gVitamin C: 12mgCalcium: 2mgIron: 2mg

Notes

Chicha Morada can be stored in the fridge for up to 7 days, or frozen for up to 2 months without lime juice or fruit chunks. It’s best served cold or warmed gently without boiling.

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