Peruvian · Drinks · SAMPLE RECIPE
Chicha morada · spiced purple-corn cooler
A deep-purple Peruvian drink infused with pineapple, apple, cinnamon, and cloves. Fresh lime and a little sweetness make it especially refreshing over ice.
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A NOTE FROM THE KITCHEN
A corn infusion, served cold.
Use dried Peruvian purple corn on the cob, sold for chicha morada. Purple cornmeal, popcorn, and powdered drink mixes are not substitutes here. This freshly boiled, unfermented drink is non-alcoholic; it is different from fermented chicha de jora.
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Chicha morada · spiced purple-corn cooler
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Peruvian purple-corn drinks
Chicha morada · spiced purple-corn coolerBeyond the plate.
A vividly colored corn infusion is cooled, sweetened, and brightened with citrus.
ORIGINS & EVOLUTION
A contemporary drink with older corn traditions.
Corn drinks have a long history in Peru. Present-day chicha morada is commonly an unfermented purple-corn infusion with fruit and spices. It should not be confused with fermented chicha de jora, which is made and used differently.
CULTURAL CONTEXT
A refreshing companion to a meal.
Chicha morada is familiar on Peruvian tables and in restaurants. Pineapple, apple, cinnamon, and cloves appear in many versions, with the balance of sweetness and citrus adjusted by the cook. Its strong color comes from the corn rather than a separate coloring.
AT THE TABLE
A single infusion for the home kitchen.
Our method simmers dried purple corn with pieces of fruit, then strains everything out. Some preparations use fruit peel or include chopped fruit in the glass. This version keeps the drink clear of pieces, adds lime once chilled, and serves it over ice.
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