Chicha Morada (Purple Corn Drink)

Peru • Regional Dish • Beverage

Chicha Morada (Purple Corn Drink)

Chicha morada is one of Peru's most recognizable drinks and one of its smartest. It is refreshing, deeply colored, lightly spiced, and somehow manages to feel both festive and practical at the same time.

Servings6
Prep Time10 min
Cook Time45 min
DifficultyEasy
Print Recipe

Instructions

  1. Rinse the purple corn well under cold water.
  2. Put the purple corn, water, quartered apple, pineapple peel and core, cinnamon stick, and cloves into a large saucepan.
  3. Bring to a boil, then lower the heat and simmer for 35 to 40 minutes until the liquid is deep purple and fragrant.
  4. Strain the liquid into a large bowl or jug and discard the solids. Let it cool to room temperature.
  5. Stir in the sugar until dissolved, then add the lime juice. Taste and add a little more sugar if needed. The drink should taste fruity, lightly spiced, and refreshing, not like liquid candy having a crisis.
  6. Chill until cold.
  7. Serve over ice. Add a little diced apple and pineapple to each glass if you like.

Cultural Context

Chicha morada is a classic nonalcoholic Peruvian drink made from purple corn and commonly flavored with pineapple, apple, cinnamon, cloves, sugar, and lime. It's widely served across Peru, especially alongside everyday dishes and restaurant meals.

The drink is often associated with the Andean regions, though it is popular throughout the country and prepared in slightly different ways from place to place. In Lima-style versions, boiling dried purple corn with fruit peels and spices is a common approach.

Fun Fact

The cooking liquid for chicha morada can also become the base for mazamorra morada, a classic Peruvian purple corn pudding. One pot, two good decisions.

Cook’s Tip

Classic chicha morada is made by simmering dried purple corn with fruit and warm spices, then finishing it with sugar and lime juice. Apple, pineapple, cinnamon, and cloves are common additions, and some traditional versions also include quince. Purple corn is the one ingredient you cannot fake your way around here. Everything else has some wiggle room. If you cannot find quince, leave it out. If you want a cleaner, lighter version, keep the fruit garnish optional and let the corn do most of the talking. Chicha morada is typically served cold or over ice.

Trivia

Some traditional versions simmer purple corn more than once to extract extra color and flavor before sweetening the drink.

More Peru Recipes

Keep cooking Peru

View all Peru recipes →