Peruvian Chicha Morada: Peruvian Purple Corn Drink
Have you ever been invited to a Peruvian gathering? Chances are you have enjoyed this delicious and refreshing drink made from maiz morado or purple corn. Truth is that along with so many other amazing Peruvian dishes, this drink almost always makes its way to the table!
As you may already know, Peru produces and uses a vast variety of corn and potatoes in its cuisine. This South American country’s food is a fusion of indigenous, Spaniards and Asian influences. The result is nothing less that succulent dishes and drinks that are worth the time.
Purple corn is also used to make Mazamorra Morada, a traditional Peruvian pudding like dessert. Mazamorra, likewise chicha, has a beautiful deep purple color.
Chicha requires only a few ingredients but the result will make you put the cranberry cocktail juice aside —nothing against you cranberry—! Cheers!
Ingredients & Method: (Makes: about 1 gallon)
- 1 gallon of water
- 1 package of dried purple corn (about 1.5 lb)
- 2-4 Cinnamon sticks
- 1 tsp cloves
- The peel of one pineapple
- 1 ½ cup of sugar (Splenda can used in place of sugar)
- Diced fresh apples and/or pineapple (optional)
Bring all ingredients except the pineapple/apple chunks and sugar to a boil. Immediately after it starts boiling bring to a simmer for about 45 minutes, or until corn is soft. Remove from heat and let it cool.
Strain the pineapple peel and spices. Add sugar and diced apple and/or pineapple.