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Glasses filled with chilled Peruvian Chicha Morada on the white marble countertop, garnished with floating apple pieces and served with a straw and spoon.

Peruvian Chicha Morada Recipe

Chicha Morada is a refreshing Peruvian drink made with vibrant purple corn, aromatic spices, and tangy lime juice, topped with crisp apple chunks. It's a unique taste of Peru in every sip!
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Prep Time 10 minutes
Cook Time 1 hour
Chilling Time 3 hours
Total Time 4 hours 10 minutes
Course Beverage
Cuisine Peruvian
Servings 8
Calories 188 kcal

Equipment

  • Large pot
  • Fine strainer
  • Large pitcher
  • Knife and Cutting Board
  • Long spoon for serving

Ingredients
  

  • 1 pound 450 grams dried Peruvian purple corn on the cob (about 4 medium ears)
  • 1 gallon 4 liters water
  • 1 large stick cinnamon about 4 to 5 inches long
  • 6 whole cloves
  • 1/2 cup white sugar
  • 3 green apples or yellow apples, or crisp pears
  • 4 key limes

Instructions
 

  • Rinse the dried purple corn under running water to remove dust or debris.
    Dried Peruvian purple corn being rinsed under running water in a colander on the white marble countertop, ensuring it is clean and ready for cooking.
  • In a large pot, combine the corn, water, cinnamon stick, and cloves. Bring to a boil, then reduce heat to medium-low and simmer for 50 minutes.
    A large pot on the white marble countertop filled with purple corn, water, a cinnamon stick, and whole cloves, beginning to boil.
  • Remove from heat and let cool.
    The pot on the white marble countertop simmering on medium-low heat, with the rich purple liquid and spices infusing their flavors.
  • Strain the liquid into a pitcher, reserving the solids.
    The vibrant purple liquid being strained through a sieve into a pitcher on the white marble countertop, separating it from the solids.
  • Stir in the sugar until dissolved, adjusting sweetness as desired. Chill for 3 hours.
    A pitcher on the white marble countertop with sugar being stirred into the strained liquid until dissolved, ready for chilling.
  • Dice the apples or pears into small cubes and juice the limes. Add the fruit and lime juice to the chilled chicha.
    Diced apples and freshly squeezed lime juice on the white marble countertop, prepared to enhance the chilled chicha.
  • Serve as-is or over ice, with a straw and spoon for enjoying the fruit pieces.
    Glasses filled with chilled Peruvian Chicha Morada on the white marble countertop, garnished with floating apple pieces and served with a straw and spoon.