Chicha Morada, a purplish drink that is quite popular in Peru, is made from a purple corn. But if you spent any time in Mexico you might think that’s it’s Agua de Jamaica when it arrives at your table.
1) The corn grains are removed from the cobs and added to a large pot, the cobs are also added to the pot to be boiled.
The skin of a medium sized pineapple was added, along with a couple sticks of cinnamon. We bought a kilo of purple corn for 3.5 soles to make a 3L batch of Chicha Morada.
2) Add water to cover the corn and pineapple mixture, and bring to a boil. We added about 1.5L of water and let it boil for 15 minutes before straining the hot liquid into a large container and let cool.
3) Add 1.5L of water back to the pot and cook a second time the corn and pineapple. Cook for another 15 minutes before straining the liquid into the container. Let cool.
4) Discard the corn and pineapple.
5) Add honey or sugar to taste. We added about 1/4 cup of honey.
6) Bring to a cool temperature add the juice of 3 limes.
7) Serve chilled or over ice. Add a splash of vodka to make it a delicious adult beverage.
When trying to figure out how to describe the drink’s flavour, I had a hard time. It’s flavour is quite distinct from any other juice or fruit I had. But with that said I could say its like a mixture of blackberry and blood orange with a hint of cinnamon.
With the purple corn, honey, lime, pineapple skin, and cinnamon added for taste as only ingredients in Chicha Morada, it’s a healthy drink that’s 100% Peruvian.