Peruvian Chicha Morada Drink4 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
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 253 cal
- 2.3 g
- 62.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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!"
"I lOvE this drink!!! Make sure to use a green apple and I like limes better than lemons!!!..." See more"
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