Chicha Morada

Chicha Morada is Peru's beloved non-alcoholic purple corn beverage, a deep violet drink made by simmering dried purple maize (maíz morado) with pineapple, cinnamon, cloves, and quince. The result is a lightly sweet, deeply aromatic drink with natural anthocyanins that give it a vivid colour. Served over ice with a squeeze of lime and fresh fruit, it is a staple at Peruvian tables alongside every meal.

Serves: 6

Ingredients

• 500g (1 lb) dried purple corn (maíz morado) with dried cobs
• 1 whole pineapple: peel and core only (reserve the flesh for another use)
• 1 quince or 1 Granny Smith apple, quartered
• 2 cinnamon sticks
• 6 whole cloves
• 2.5 litres (2.5 qt) water
• 150g (¾ cup) sugar, or to taste
• Juice of 3 limes

To serve:

• 1 cup diced fresh pineapple flesh
• 1 cup diced apple
• Ice cubes

Instructions

1. Rinse purple corn and place in a large pot with pineapple peel and core, quince or apple, cinnamon sticks, and cloves.
2. Add water and bring to a boil. Reduce heat and simmer uncovered for 45 minutes to 1 hour until the liquid turns deep purple-violet and the corn is soft.
3. Strain through a fine sieve, pressing solids to extract all liquid. Discard solids.
4. While still warm, stir in sugar until dissolved. Taste — it should be pleasantly tart and aromatic. Cool completely.
5. Stir in lime juice just before serving. Adjust sweetness.
6. Pour over ice into glasses. Add diced fresh pineapple and apple to each glass as garnish.

Cook's Notes: Maíz morado is available at Latin American grocery stores and online. The drink deepens in colour as it sits. Do not add lime juice while hot — it will change the colour from purple to red.