Peruvian Chicha Morada Drink

4 Reviews

Prep: 10 min
Cook: 50 min
Ready In: 5 hr

“Sweet, cool, purple fruit juice made from purple corn! Indigenous to the Inca Natives of Peru in South America, it has a yummy, refreshing flavor. It's definitely worth the time it takes to prepare it! You'll get rave reviews from friends who try it.” - by Kat Negrete

Ingredients

1 gallon water
1 (15 ounce) package dried purple corn (maiz morado)
2 cinnamon sticks
1 tablespoon whole cloves
5 large lemons, juiced
1 1/2 cups brown sugar
1/2 cup fresh pineapple, chopped
1/2 apple, chopped

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Directions

Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
Stir in the chopped pineapple and apple before serving over ice.

Nutrition

Amount Per Serving (10 total)

Calories
253 cal
13%

Fat
2.3 g
3%

Carbs
62.8 g
20%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

sueb

Aug. 28, 2009

"A truly purple drink! This is like wassail, very spicy! The amount of brown sugar does not overwhelm you, so this is a comfortable sweetness! I should have put the cinnamon and cloves into a cheesec..." See moreloth ball so that I could take it out and continue cooking the corn (in a new, separate recipe!) for several more hours, until it puffed out like popcorn. At that point, the cooked corn can be eaten plain or in stews. Thanks for the recipe!"

Geneve Camargo

Aug. 24, 2011

"I lOvE this drink!!! Make sure to use a green apple and I like limes better than lemons!!!..." See more"

fairygothmom

Oct. 29, 2009

"Too spicy and citrusy. Reduce cloves to 3 - not spoonfuls, three whole cloves. My mother-in-law doesn't use citrus in her chicha but says her mother-in-law juiced 1 lime directly into hers...." See more"

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