Peruvian Chicha Morada (Purple Corn Drink)

The royal purple color of Peruvian Chicha Morada captivates the artist in me, but its flavor and health benefits keep me interested. Chicha morada is the quintessential drink of the Andes and an essential ingredients in cocktails, desserts, and more… Make it on your stove top or in your Instant Pot, grab an icy cold glass, and reserve the rest for future use!

Recipe

2 glasses of Peruvian chicha morada, a bowl of cancha, on a wood cutting board with a dark background.

About Chicha Morada

I submit that chicha morada is the representative non-alcoholic beverage of Peru (pisco sours being their alcoholic counterpart). The traditional preparation combines dried purple corn with spices, and typically fruit including pineapple peels and cubed apple. Then the mixture is slow-simmered (think mulled apple cider), strained, and mixed with fresh lime juice and sweetened to taste.

Health Benefits of Chicha Morada

The base ingredient in chicha morada is purple corn (culli, ckolli). While purple corn was once a sacred crop to the ancient Inca civilization, it is now grown and harvested in the Peruvian Andes in abundance, and consumed throughout Peru.

Historically, purple corn was valued as a natural colorant for foods and beverages (ie. chicha morada). While the traditional uses continue, research into the health benefits of purple corn has made it a sought-after ingredient in supplements and “functional foods” (foods with boosted or added nutrients).

One of the most potent vegetable sources of antioxidant-rich color pigments called anthocyanins
Promotes healthy aging and heart health
Powerful antioxidants
Supports healthy lipid and glucose metabolism
Anti-inflammatory properties
It’s all natural

Do I have to Make Chicha Morada Myself?

Nope. While homemade chicha morada is clearly my preference (hence this post), I confess to using this packaged drink mix while I waited on my Amazon shipment of maiz morado (purple corn). It’s a powdered drink mix that compares about as well to homemade as instant powdered tea compares to brewed tea. NOT. THAT. GREAT. At any rate, since I was playing with flavors, it did give me a good idea of what direction to head with my recipes.

A tastier option IMHO is a natural concentrated chicha morada (includes the fruits and spices). However, neither short cut option has the complex (and delicious) flavor of chicha morada made the traditional way, nor does it have the health benefits!

NOTE: If you’re using a concentrate or packaged mix, be sure to follow instructions for diluting!

Making Peruvian Chicha Morada

Ingredients

15-16 ounces (about 4 ears) dried maiz morado (purple corn)
Pineapple peels (top is optional)
1 large apple
2 cinnamon sticks
5 whole cloves
5 allspice berries (optional)
2 star anise (optional
3-4 limes
sweetener (I prefer a liquid sweetener, especially ginger simple syrup)

Equipment

Instant Pot or deep pot for stove
cutting board
sharp knife
citrus squeezer

Peruvian Chicha Morada is so simple to make! On the stove, it requires about 50 minutes. My preferred method is to use my Instant Pot. SET. FORGET. I set the Instant Pot to 25 minutes, and let it naturally depressurize (though you can certainly open it sooner).

The liquid gets strained, and the fresh lime juice gets added to the mixture. Lastly, sweeten to taste!

Peruvian Chicha Morada is a “stand alone” recipe, but also the foundation for cocktails and desserts. Look for a pisco dessert late July, and a dessert late this summer. You know Peru holds my heart, right?