Chicha Morada is one of the most emblematic entries in the Peruvian beverage canon. The drink is ancient—the Moche civilization cultivated purple corn 2500 years ago, and the Inca people considered this variety of corn sacred and used it in rituals. Today, most households in Peru make their own from scratch, and you can find a freshly made version in nearly every restaurant, store, or bodega. The flavor is bright and refreshing—the richness of the purple corn is offset by the brightness of the lime, pineapple, and green apples; a slight hint of cinnamon and clove (two spices you see paired frequently in Peruvian cuisine) adds a note of complexity. The complexity of the drink belies its simplicity however—you don’t need a culinary degree or advanced Spanish skills to bring this flavor of the Andes home, you just need a little patience.
It’s a two-step process: make the Chicha base, and then when you’re ready to make a serving of Chicha Morada you can add the necessary lime juice and sugar. When adding the lime and sugar to the base, start off conservatively—don’t add more than is needed. If it tastes too sweet or too tart, add some more base. If you think it needs a little more sweetness, feel free to adjust! If you have a Peruvian friend, ask to borrow their palate for this—I’ve never met a Peruvian ex-pat who didn’t have strong opinions about the flavor and balance of this incredible drink.
Chicha Base
2 kg (4lb) purple corn, kernels stripped
(note: Peruvian purple corn will be sold as whole dried cobs in the US. It can often be found in small Peruvian or South American groceries nearby. When preparing the corn for the Chicha base, grasp the cobs tightly and twist your hands to strip the kernels off, dropping them into the pot. Throw the cob into the pot as well. Stripping the kernels off exposes more surface area to the water, so you can maximize the flavor you are extracting)
2 green apples, roughly chopped, skin on
1 large pineapple, roughly chopped, skin on and crown removed
10 L water
Instructions:
Combine all ingredients in large pot on stove. Bring to a boil over high heat, reduce temperature to a simmer, and cook for about two hours. Turn the heat off, and add:
10 g whole cinnamon sticks
5 g whole cloves
Let sit 15-30 minutes to infuse with the spices—you don’t want to overdo it. Strain through fine mesh strainer, and cool immediately. Store in the refrigerator.
Yield: Approx. 6-7 L Chicha base
Shelf Life: 3 days
Chicha Morada Batch
1 Liter Chicha Base
250 grams granulated sugar
60 ml lime juice (approximately 2 oz, or about 2-3 limes worth of juice)
Instructions:
Combine all ingredients together in a container and whisk thoroughly to dissolve the sugar. Adjust sweetness and acid to taste. We don’t recommend using simple syrup for this, the water in the simple syrup will dilute the flavor of the Chicha.
Pour about 6 oz over ice into a Collins glass, and garnish with a fresh lime wedge.
Yield: 5 servings of Chicha Morada
Shelf Life: 1 day
