Refreshing Peruvian Drink: Chicha Morada
By Jenny Pham
We’re bringing Peru to you! The Peruvian culture is exquisite, from breathtaking sites like Machu Picchu to unique foods like Incan corn and Lomo Saltado, it is a country that should not be overlooked. With varying high and low elevations of this country comes very unique crops, in which the natives use to make their food and drinks. Cue, Chica Morada – a refreshing purple corn drink that is consumed like lemonade in America.
That’s right, purple corn juice! Grown in the high mountains in South America, this corn is purple due to how it processes sugar. Compared to the yellow corn that we typically see in American cuisine, purple corn is known to be a bit sweeter which is why it is a great candidate to make juice.
Although purple corn is the star of the show, we can’t forget about the supporting ingredients that make up Chica Morada. Cinnamon, pineapple, cloves, sugar, and lemon are added to enhance the juice with the sweet and spice-filled flavors. It’s savory, yet sweet and can be enjoyed over ice or blended into a nice purple smoothie.
- 16 cups of water
- 1 (15 oz.) package dried purple corn (maiz morado)
- 2 cinnamon sticks
- 1 tbsp whole cloves
- ½ cup of fresh lemon juice
- 1 1/2 cups white sugar
- 1/2 cup fresh pineapple, chopped
- 1/2 apple, chopped, for serving
- In a large pot, combine water, corn, cinnamon, and cloves. Bring to a boil.
- Bring the heat down to simmer (about 40 minutes)
- Remove the pot from heat and strain, reserving the juice in a pitcher.
- Stir in lemon juice and sugar and place in the refrigerator until cold
- Serve over ice. Finish off by adding pineapple and apple slices