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Chicha Morada

Name: Chicha Morada
Total time: 60 min
Yield: Serves 6
Cuisine: Peru
Ingredients: 2 cobs (about 400g) Purple Corn; 2L Water; peel and core of 1 + 100g flesh Pineapple; 1 Apple; 1 Cinnamon Stick; 5 Cloves; 80–120g Sugar; 3 tbsp Lime Juice

Drink

⏱ 60 min

👥 Serves 6

Difficulty ⭐

Chicha morada is a Peruvian cold drink made by simmering purple corn with pineapple peel, cinnamon, and cloves, then brightening it with lime. Deep purple, sweet-tart, and refreshing.

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📖 The Story Behind This Drink

Purple corn has been grown in the Andes for thousands of years and was used for drinks and dye since Inca times. Alcohol-free chicha morada is everywhere in Peru, from family tables to cevicherías, and it’s known for being rich in anthocyanins.

🌆 Where it’s enjoyed: At a cevichería in Lima, a big pitcher of purple chicha morada sits in the middle of the table for everyone to share.

🥕 Ingredients (serves 6)

Purple Corn 2 cobs (about 400g)
Water 2L
Pineapple peel and core of 1 + 100g flesh
Apple 1
Cinnamon Stick 1
Cloves 5
Sugar 80–120g
Lime Juice 3 tbsp

👩‍🍳 Instructions

Strip the kernels from the purple corn. Break the cobs into three — you’ll use them too.
Put the water, kernels, cobs, pineapple peel and core, the apple quartered with skin, cinnamon, and cloves in a pot over high heat.
When it boils, cover and simmer on low for 45 minutes, until the liquid is deep purple.
Strain, let cool, and dissolve the sugar. Once completely cool, add the lime juice.
Chill well and pour into glasses with diced pineapple and apple.

💡 Tips for Success

Lime juice turns bitter if added while hot, so wait until it’s cool.
Dried purple corn is sold at Latin grocers and online. Powdered chicha morada mix is a quick option.
Many Peruvian families simmer the used corn again for a lighter second batch.

🍽 Goes Well With

Ceviche

Lomo Saltado

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