A deeply refreshing, jewel-toned beverage brewed from dried purple corn with pineapple, cinnamon, cloves, and lime — Peru's iconic non-alcoholic drink.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: tall glass with ice
Garnishes: lime wheel, pineapple chunk, cinnamon stick
Accompaniments: any Peruvian meal
Instructions
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1
Combine purple corn, pineapple peel, apple, cinnamon sticks, and cloves in a large pot with water.
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2
Bring to a boil, then reduce heat and simmer for 45 min until liquid is deeply purple.
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3
Strain into a pitcher, discarding solids.
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4
Stir in sugar while still warm until dissolved.
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5
Add lime juice and diced pineapple flesh. Stir well.
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6
Chill thoroughly. Serve over ice.
Did You Know?
Chicha morada is so central to Peruvian identity that fast-food chains in Peru serve it instead of — or alongside — standard soft drinks.
Chef's Notes
Equipment Tips
- large pot
- strainer
- pitcher
Garnishing
lime wheel, pineapple chunk, cinnamon stick
Accompaniments
any Peruvian meal
The Story Behind Chicha Morada
Chicha morada has been consumed in Peru for over 2,500 years, dating to the Moche and Wari civilizations. Unlike its fermented cousin chicha de jora, this non-alcoholic version became an everyday family drink. It is now Peru's unofficial national beverage, served at every table from street carts to fine dining.
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