Chicha morada- a drink made from brewed purple corn

May 27, 2019 SouthAmerica

In Latin America it is very common to have “menús” set meal for lunch, which typically consists of salad or soup, a main dish, dessert, and juice. Although it is not the juice we are familiar with here. The classic drink served with menu in Peru is Chicha morada, which is home made. The drink may served cold with diced fresh fruits during the summer, and during the cold winter the chicha morada may be warm or to room temperature. All these menu dishes are prepared according to the season but something that you can always count on is having chicha morada, a delicious and simple brew made of purple corn that has been used before the time of the Incas.

southamericatotheworld.com — Peruvian purple corn

Preparation of chicha morada has not change much and it is pretty straightforward. There is no need to tamper with a winning combination of whole dried purple corn brought to a boil with pineapple peels, cinnamon, and cloves. Lastly add some sugar and lime juice to taste. Some recipes include more fruit varieties such as quinces and apples. Others turn this brew into a virgin sangria like drink, adding bits of pineapple and apples but the one I remember from my childhood is the recipe we are sharing with you today, the old classic recipe. This was possible thanks to our Latin products market where we found a bag of dried purple corn by Inca’s food.

Ingredients:

1 15oz. Purple corn

4 liters of water

Some pineapple peel (from a ripe fresh pineapple) optional

6 cloves

1 star anise

1 cinnamon stick

Juice of two limes

sugar

Preparation:

In a big pot add all the ingredients except the lime juice and sugar, bring to a boil then simmer for about one-hour or until the corn is fully cooked. Then strain the corn brew or chicha and return to same pot. Add the sugar to your liking, plus the lime juice.

Chill before serving.

Enjoy!