The world of non-alcoholic beverages is vast but the world of Peruvian beverages might be even more vast. This one is probably the most popular of the Peruvian drinks: it’s called Chicha Morada and its made of Andean purple corn, warming spices and pineapple and other fruit peels, typically non-alcoholic unless fermented. The flavour is unlike anything I’ve tried before, I’d describe it as earthy, sweet and tart from the lime. The purple corn really shines through AND it’s full of antioxidants. The recipe itself is super simple, it’s just a matter of adding all the ingredients to a big pot, letting it simmer for a while, straining and stirring in sugar and lime to taste.
There are many variations of chicha with different types of fruit but I kept things pretty basic here. I was able to find the dry purple corn at a Latin market in Toronto’s Kensington Market (the store is called Vida Market for those in the city). And for those who don’t have a Latin market nearby, I’ll link below where you can order this online. It’s sold as a dry product so it ships well.
Chicha Morada
makes 2-3 quart size mason jars full ~ 8-12 cups
Peels and core of one pineapple (wash the pineapple very well before peeling)
1/2 quince, roughly chopped (sub half green apple)
6 cloves
1 cinnamon stick
1 425g bag Andean purple corn (about 6 pieces)
16 cups water +2-4 more cups
1/3-1/2 cup sugar (adjust to taste)*
Juice of 1.5-2 limes (adjust to taste)
To a large pot, add pineapple peels and core, quince, cloves, cinnamon, purple corn and water. Place over medium heat and bring to a simmer.
Turn the heat to medium low and simmer uncovered for 45 minutes. During this time the liquid will likely reduce significantly so add a few more cups to restore it to its original level.
Bring to a simmer again, cover and turn the heat to low. Let it simmer for another 1 hour. Remove from heat and let it cool for at least 1 hour.
Place a large mesh sieve over a large bowl and pour the liquid through the sieve to catch any spices or debris from the fruit. Press any peels through the sieve to strain out any liquid.
Stir in 1/4 cup sugar and 1/2 lime to start, going from there and adjusting to taste. I ended up using 1/3 cup sugar and the juice of 1.5 limes in total. Pour into mason jars and/or a pitcher and serve immediately or allow to cool in the fridge for a few hours before enjoying.
*Feel free to use your sweetener of choice, though note that cane sugar is traditional and other sweeteners might alter the flavour.
I didn’t realize how easy it was to make chicha before making it myself. Yes it takes that one specialty ingredient but the results are so worth it if you’re able to track it down. I’ve also heard you can ferment this, which would make it not alcohol-free anymore, but I’m very curious to try and maybe I will. Anyways, I really hope you make this, and if you do you’ll also get to make my next recipe too..hint hint. See you very soon.
-Raquel xx
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