This Peruvian Chicha Morada is refreshing and a sweet drink to enjoy any day. Easy to make and filled with fruits and spices, this is a classic drink rich with antioxidant. Perfect for all ages.
I first tried this drink in a Peruvian restaurant and I fell in love. It wasn’t something I was familiar with, but the flavor was sweet, fruity, and slightly sour. The color is similar to cranberry, but the flavor is more complex. I love the addition of crunchy green apple as a topping.
Imagine my surprise when I find out CORN is the main ingredient. Dried purple corn to be more specific, which I didn’t even know existed.
Safe to say, I had to try to make it at home and am so glad I did. I brought some to work and they gobbled it up like no tomorrow.
It is not hard to make at all. You put in a pot, let it simmer for forty minutes, strain and viola! A beautiful and tasty Peruvian Chicha Morada right at home. Check it out below!
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Ingredients for Peruvian Chicha Morada
- Dried Purple Corn. This can be found online or in most hispanic grocery stores. It gives the drink it’s iconic color and give sweetness. Your drink won’t taste super corn-y though.
- Cinnamon sticks. You have to use the sticks and not the powder. It won’t be able to filter through.
- Cloves.
- Pineapple. You are going to use the peel for the drink, so the fruit can be used for another recipe. If you need ideas how about this Taiwanese pineapple cake or this Mango Pineapple Sorbet.
- Sugar. This recipe calls for a copious amount of sugar. You can try sugar replacements, but know it will be a lot.
- Lime. This balances the sweetness from the sugar and fruits. It doesn’t taste sour.
- Green Apple. The peel is used for the drink. I like to dice the apple for when the drink is chilling. It adds a nice crunch.
Storing It
Once you chill and add your lime juice, this drink will last at least 5 days. But I doubt it will last that long standing idly in your fridge.
And just as warning, if you do decide to share with people, don’t expect it to last very long. It’s very addictive.
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Chicha Morada
Materials
- 1-15 oz bag of dried purple corn
- 16 cups water
- 3 cinnamon sticks
- 3 cloves
- 1 pineapple, peel reserved
- 1 green apple, peel reserved
- 1 1/2 cup sugar
- 1/2 cup lime juice
Instructions
- In a pot add the water, dried purple corn, cinnamon, cloves, pineapple peals, green apple peals, and sugar. Leave the pineapple fruit for yourself and you can dice the green apple for serving.
- Bring to a boil, then lower the heat to a simmer. Let simmer for 45 minutes.
- Remove from heat and strain. Reserve the juice. Put in a pitcher and let cool at room temp, then transfer to refrigerator until very cold.
- Once chilled, add lime juice and diced green apple. Serve.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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