Chicha Morada, photo by Hispanic Kitchen

Chicha Morada

Cuisine: Peruvian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 8 cups
Chicha Morada has been a staple in different parts of the Andean territory and some would say a drink of the Incan Kings and Queens!

Chicha morada is a non-alcoholic drink that’s easy peasy to make, refreshing and is the coolest shade of purple you’ll ever drink! Also, it’s actually really good for you. This violet elixir is known to help with digestion and to control blood pressure, weight and cholesterol.

Chicha has been a staple in Peru for as long as the locals can remember. The Incas were the creators of this powerful beverage which made its way to different parts of the present-day Andean countries such as Ecuador, Bolivia and Chile long before the arrival of European colonists.

 

Ingredients

  • 4 ears purple corn
  • 8 cups water
  • 1 cup sugar
  • 2 apples or pears, diced
  • 3 cinnamon sticks
  • 6 cloves whole
  • 3 lemons squeezed

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Directions

  1. In a pot, place the four purple corn ears, cinnamon and cloves to cook. Add water until the corn is completely covered.
  2. When the water begins to boil, uncover the pot and allow the corn to cook at a boil for 10 - 15 minutes. Strain the juice into a pitcher to separate the juice from the corn. Do not throw away the water/juice - it's what you're going to drink!
  3. Add the sugar and lemon juice and stir until the sugar dissolves.
  4. Wait until the boiled juice has cooled, then add the diced apples or pears, and refrigerate (do NOT put the hot chicha in the fridge). The apples or pears (your choice) will float on top and will turn a dark red or purple as they absorb the color of the chicha.
  5. Allow to cool. Refrigerate for at least three hours and serve cold!

Chef Notes

You can substitute the lemon for lime if you want a slightly less acidic taste - I prefer limes to lemons myself, but you'll need about 4-5 to get the same amount of juice as the lemons because limes are dryer inside.

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