A traditional Peruvian drink made from purple corn. Chicha morada has a unique, slightly sweet, and fruity flavor profile, with a beautifully deep purple color.
Course Drinks
Cuisine Peruvian
Diet Gluten Free, Vegan
Keyword Juice, Peruvian drink
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 2liters
Calories 366kcal
Equipment
1 large stock pot to boil ingredients
1 fine mesh strainer
1 Large Bowl to strain liquid into
2 liter container to store the drink
Ingredients
4cobspurple cornor one 15 oz bag
1pineappleskin and core
1applepeeled and cored
3cinnamon sticks
10cloves
1limejuiced
3literswater or about 12 cups
2tbspagaveor sweetener of choice
Instructions
Wash and dry 1 pineapple. Remove the top of the pineapple and discard. Cut the skin and core it, reserve the meat for another use (maybe enjoy as you prepare this drink, or freeze it to use in a smoothie)
Peel the skin off the 1 apple, chop and remove the core and seeds. (discard the skin, core and seeds)
In a large stockpot, combine the 4 cobs purple corn, pineapple skin, pineapple core, apple, 3 cinnamon sticks, and 10 cloves with 3 liters water . Place on the stove top over high heat and bring to a boil.
Reduce heat and let it simmer for 45 minutes - 1 hour. The liquid should reduce about an inch from the top and be a deep purple color.
Let it cool and discard the large solid pieces using tongs. Then carefully strain the liquid to remove any remaining solids.
Add the juice of 1 lime and sweeten with 2 tbsp agave or to your liking.
Transfer to a container and refrigerate. The flavors will come through after it has been chilled in the fridge.
Serve cold over ice, garnish with a lime or apple slice.
Notes
When straining, use tongs or a ladle to remove large pieces of corn and pineapple. This will help make the large pot lighter and easier to strain.