🍇 Chicha morada

Name: Chicha morada
Total time: 60 min
Yield: 6
Cuisine: Peru · Andes
Ingredients: 500 g dried purple corn on the cob; Peel and core of 1 pineapple, plus 150 g diced pineapple; 2 cinnamon sticks; 6 cloves; 2.5 litres water; 120 g sugar; Juice of 2 limes

Origin: Peru · Andes

175kcal

per serving · 250 ml

70kcal

per 100 g

0 gProtein0.2 g / 100 g

0 gFat0.1 g / 100 g

42 gCarbs17 g / 100 g

Chicha morada is a deep purple, non-alcoholic Peruvian drink made by simmering dried purple corn cobs with pineapple peel and flesh, cinnamon and cloves, then sweetening the strained liquid with sugar and brightening it with lime juice. It tastes fruity and lightly spiced, a little like mulled berry juice. It is served cold, often with diced fruit, alongside everyday lunches.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto17 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

purple cornpineapplecinnamonclovelimesugar

Recipe

6 servings60 min

Ingredients

500 g dried purple corn on the cob
Peel and core of 1 pineapple, plus 150 g diced pineapple
2 cinnamon sticks
6 cloves
2.5 litres water
120 g sugar
Juice of 2 limes

Method

Rinse the corn and break the cobs in half.
Put corn, pineapple peel and core, cinnamon and cloves in a pot with the water.
Bring to the boil and simmer 45 minutes until the liquid is deep purple.
Strain, stir in sugar while warm and leave to cool.
Add lime juice and diced pineapple and serve chilled.

How to make it lighter

Cut the sugar in half — the pineapple already adds sweetness.
Serve it over plenty of ice or top it up with water to stretch each glass.
Count it as a sweet drink: a 250 ml glass adds up like juice, so keep it to one glass with a meal.

History

Purple corn has been grown in the Andes for centuries, and drinks made from it are thought to predate the Spanish conquest; spices such as cinnamon and cloves were added later. Today chicha morada is sold across Peru in homes, markets and restaurants, and is one of the country's most popular soft drinks.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →