CHICHA MORADA (PERUVIAN PURPLE CORN DRINK)

Chicha Morada (Peruvian Purple Corn Drink)

One of my coworkers told me about this drink and another coworker from Peru was kind enough to share her recipe. This is a version of this delicious purple corn drink using her prep instructions.

Yield: 3 quarts

PREP IT!             

• 15 ounces Peruvian purple corn, dried

• 1 medium Granny smith apple, cut into chunks

• 1 medium Gala apple, cut into chunks

• 1 medium Bosc pear, cut into chunks

• 1 medium Quince, cut into chunks or 1/3 cup Quince paste

• 1 whole Pineapple, cut into large chunks

• 6 whole Cloves

• 2 whole Cinnamon sticks

• 2 teaspoons Taste Tutor Brown

• 1½ gallon Water

• 2-3 medium Limes, fresh, zested and juices

• 1 cup Sugar, granulated

• 1 medium Gala apple, minced, for garnish

MAKE IT!

1. Add the purple corn, apples, pear, quince, pineapple, cloves, cinnamon, Taste Tutor Brown, and water to a large stockpot. Bring to a boil, then reduce to a simmer and cook for 60–90 minutes.

2. Strain the liquid, squeeze the juice out of the fruits, and discard the solids. Stir in the sugar until dissolved, then add the lime zest and juice.

3. Refrigerate until cold. Serve over ice and garnish with minced Gala apple.

4. Enjoy!

Tips: Traditional recipes often include the purple corn kernels and cobs, as both contribute color and flavor.

If using quince paste instead of fresh quince, add it during the last 15 minutes of simmering.

Chicha morada is best served cold and can be refrigerated for up to 5 days.

For a stronger spice profile, allow the strained beverage to steep with the cinnamon sticks for an additional 15 minutes before chilling.