Chicha Morada Perus... on blog

Chicha Morada: Peru's Traditional Cold Beverage

Prep: 10 mins

Cook: 60 mins

Chill: 3 hrs

Total: 4 hrs 10 mins

Servings: 8 servings

Deep purple in color and made from dried corn, nonalcoholic chicha morada—“purple beverage”—is undisputed as Peru's iconic refreshing drink. Of humble Andean origins and rich in antioxidants, it is consumed nowadays by people of all social classes and in almost all contexts in that country, from a quick drink-on-the-run at a market stall to an elegant state dinner. The flavor is slightly rustic, mildly sweet, and surprisingly invigorating due to the spices used in its preparation.

Nowadays, it is easy to find bottled chicha morada or powdered mixes in U.S. supermarkets, particularly in areas with a substantial population of people of Peruvian descent—if not, you might find it online. Making it from scratch, however, is much more satisfying—not to mention economical—and will make your house smell heavenly. Prepare it plain from this basic recipe, then change it up next time with one of the variations mentioned below. You'll be glad you did.

Ears of dried Peruvian purple corn, usually sold bagged, are available in many Latin American markets in the United States. If you are unable to find them at a brick-and-mortar store, they can be ordered online. Substitutions of other types of corn are not recommended.

Ingredients

1 pound (450 grams) dried Peruvian purple corn on the cob (about4 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

â€‹Steps to Make It

Gather the ingredients.

Rinse the ears of purple corn under the faucet to remove any dust or foreign matter. Place the ears, plus any stray grains that may have fallen off, in a large pot together with the water, cinnamon, and cloves. Put the pot over high heat on the stove; once the water reaches the boiling point, reduce the heat to medium-low. Allow this to boil for about 50 minutes.

Remove the pot from the heat and allow it to cool down until safe to handle. Strain the liquid through a fine strainer into a pitcher, setting aside (not discarding) the solids. Add the sugar to the liquid and stir until it is completely dissolved. Taste, adding more sugar if desired, though this beverage is most refreshing when it is not overly sweet.