Chicha Morada

Name: Chicha Morada
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 200 g purple corn; 1 L water; 80 g pineapple; 80 g sugar; 1 stick cinnamon

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Chicha Morada, a beloved non-alcoholic beverage in Peru, originates from the Andean region where purple corn thrives. Traditionally prepared at home throughout the year, it is a staple at family gatherings and celebratory feasts. This version captures the essence of how a Peruvian family cook would bring it to the table, with each ingredient thoughtfully balanced and prepared with care.

The drink's deep purple hue hints at its rich, fruity essence. The sweetness of pineapple harmonizes with aromatic cinnamon, while purple corn imparts a distinct earthiness. Sugar ties these flavors together, resulting in a refreshing and slightly spiced elixir that cools and delights. Enjoy it chilled for a taste of Peru's culinary heart.

Ingredients

200 gpurple corn
1 Lwater
80 gpineapple
80 gsugar
1 stickcinnamon

Method

Start by placing 200 g of purple corn into a large pot. Add 1 L of water to the pot, ensuring the corn is fully submerged. This will allow the corn to release its vibrant color and flavor into the water.
Peel and roughly chop 80 g of pineapple. Add the pineapple pieces to the pot along with 1 stick of cinnamon. The pineapple will contribute a subtle sweetness and aroma, while the cinnamon adds warmth.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently. You want to see a steady stream of small bubbles breaking the surface, which indicates the flavors are melding together.
Allow the mixture to simmer for about 45 minutes, or until the liquid has taken on a deep purple hue and the aroma is rich with hints of cinnamon and pineapple. Stir occasionally to ensure even extraction of flavors.
After simmering, remove the pot from heat and strain the liquid through a fine mesh sieve into a large bowl or pitcher. Discard the solids, as they have imparted their flavors into the liquid.
Add 80 g of sugar to the strained liquid and stir until fully dissolved. Taste the Chicha Morada and adjust the sweetness if necessary, keeping in mind that it should be pleasantly sweet but not overpowering.
Allow the Chicha Morada to cool to room temperature, then transfer it to the refrigerator to chill thoroughly. This chilling step is crucial for the refreshing taste that is characteristic of this drink.
Serve the chilled Chicha Morada in traditional glassware, if available, to honor its cultural roots. Enjoy immediately, savoring the balance of sweet, fruity, and spiced flavors that define this beloved Peruvian beverage.