Chicha Morada
A traditional Peruvian purple corn drink infused with fruits and spices.
15 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 1 lb purple corn
- 1 pineapple (peeled and cut into chunks)
- 1 quince (peeled and sliced)
- 1 apple (peeled and sliced)
- 1 cinnamon stick
- 5 cloves
- 1 tbsp lime juice
- 1/2 cup sugar (adjust to taste)
- 8 cups water
Nutrition Facts
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Instructions
Rinse the purple corn thoroughly under cold water to remove any impurities.
In a large pot, combine the purple corn, pineapple chunks, quince slices, apple slices, cinnamon stick, and cloves.
Add 8 cups of water to the pot and bring to a boil over medium-high heat.
Reduce the heat to low and let the mixture simmer for about 30-40 minutes, or until the liquid turns a deep purple color.
Strain the liquid into a large bowl or pitcher, discarding the solids. Let the liquid cool to room temperature.
Once cooled, stir in the lime juice and sugar. Adjust sugar to taste.
Refrigerate the Chicha Morada for at least 2 hours before serving. Serve chilled over ice.
Chef's Tips
- Fruit Variations: You can add other fruits like pears or oranges for additional flavor.
- Sweetness: Adjust the sugar according to your preference, or use honey as a natural alternative.
- Serving: Garnish with a slice of lime or a sprinkle of cinnamon for an extra touch.
- Storage: Store in the refrigerator for up to 3 days. Stir well before serving as it may settle.
- Authentic Touch: For a traditional experience, serve in a clay cup known as 'matera'.
