Chicha Morada – Peruvian Purple Corn Drink

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Last Updated on August 3, 2020 by Chef Mireille

Chicha Morada

Peruvian Purple Corn (sometimes called Blue Corn) Drink is a refreshing summer drink made from Peruvian blue/purple corn. This dried corn packs a punch of flavor in this non alcoholic refresher that is also packed with anti oxidants.

Chicha Morada - Peruvian Blue Corn Drink

Peruvian cuisine is in my top three of favorite South American cuisines. Suriname is #1 because of my family connection to the country so that cuisine is food that I grew up eating so it’s comfort food to me. #2 is Brazil with its multi cultural cuisine and especially the African influenced food of the Bahia people. Peruvian cuisine I love because of their affinity for spicy food with a variety of pepper pastes used.

Believe it or not the most memorable occasion I have with Peruvian food..or really I should say drink…happened in college…

One of my best friends growing up was Peruvian  (yes, Zandra I’m talking about you) and I had many meals at her house from the age of 8…and drinks. On one occasion when we were about 18 or 19, a bunch of girls were hanging out drinking and talking. We ran out of drinks, but no one wanted to go outside to buy more. Her parents were away in Peru, so it was just us and her brother in the other part of the house staying as far away from us as possible.

He was in the male minority and had no interest in being anywhere near some slightly intoxicated teenage girls. He was about 6 years older than us and as long as we didn’t burn anything down, he wanted absolutely nothing to do with us.

Now before I continue, when I say we were drinking, at that age we mostly consumed wine coolers and beer which has a very low alcohol content. None of us drank hard liquor at that point.  Zandra went into her parent’s secret stash of a home brewed alcohol her parents had and OMG to date, this is the strongest alcohol I have ever tasted. With this alcohol that went straight to my head in one shot and with only 1 1/2 hours of sleep, I somehow managed to get to work the next day ( it was summer vacation from school and I worked at an answering service at the time), although the whole day was a blur. Wow to be 18 again and be able to survive on no sleep!

Anyway, years later as I began to explore the foods of different countries, I realized it was a home made version of fermented Chicha that I drank. In Peru, there is both this non alcoholic version of Chicha Morada as well as a fermented version that is distilled into an alcoholic beverage. I think I have too many foggy memories of the alcoholic version that this is one drink I always stick to the non alcoholic version.

Health Benefits of Purple Corn

Although I have been eating purple corn for many years, it has recently been coined as another super food. For this reason, extracts and powders of purple corn can now often be found in health food stores or organic markets.

If you still want to try adding purple corn to your diet and can't find the dried purple corn, these other substitutions you can can try.

However, the real thing is definitely preferable.

So what are the health benefits of purple corn?

Purple Corn has one of the highest anti oxidant levels found in nature.

Studies have shown that purple corn can help with high blood pressure, kidney health and eye health. It is also a natural anti inflammatory.

Another way to enjoy all of the health benefits is to use purple corn flour the next time you make tortillas.

Chicha Morada - Peruvian Purple Corn Drink has a taste similar to a drink from the Caribbean called sorrel, made from hibiscus. See my Sorrel Recipe here. If you just can't lay your hands on purple corn, dried hibiscus is a good substitute, but first try these online sources.

Chicha Morada 3

Where To Buy Purple Corn

Do you practice Zero Waste?

Making your kitchen and your home a place of zero waste not only saves you money, but also helps save the planet.

Getting extra use out of food products is definitely a way to practice zero waste.

The next time you purchase some pineapple and apples, save some of the skin and stick it in the freezer until you are ready to make your Chicha Morada.

If you are interested in learning more Zero Waste Recipes, check out my Zero Waste Series I have on Instagram.

glass of Chicha Morada punch with text
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Chicha Morada – Peruvian Purple Corn Drink

Chicha Morada - Peruvian Blue Corn Drink is a refreshing summer drink - Add some rum of vodka if you would like to turn it into a cocktail.
Cook Time1 hr
Total Time1 hr
Course: beverages
Cuisine: Peruvian
Servings: 16 people
Calories: 75kcal

Ingredients

  • 15 oz. purple corn
  • Skin of 1 pineapple
  • Skin of 1 apple cleaned very well; use organic, if available
  • 2 cinnamon stick
  • 5 cloves
  • 4 quarts water
  • 1 cup sugar or more, according to taste
  • juice of 2 limes

Instructions

  • Combine corn, pineapple skin, apple skin, cinnamon sticks, cloves and 2 quarts of the water to a boil. Reduce to a simmer and let it cook for 30 minutes. Strain. Reserve 1 piece of pineapple skin and 1 blue corn cob.
  • Return strained liquid to the pot and add the remaining 2 quarts of water, lime juice and sugar.
  • Bring to a boil again. Reduce to a simmer and cook for another 30 minutes.
  • In a large pitcher, place the reserved pineapple and corn cob. Pour Chicha Morada into pitcher and chill in the refrigerator. The flavors will continue to infuse the liquid as it is chilling.
  • Serve cold over ice (or not), as desired.

Nutrition

Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

In addition to Chicha Morada, you can also make Mazamorra Morada, which is a delicious pudding made with the same purple corn.

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. The Pumpkin Farm

    this was enlightening…never ventured that part of the world , literally as well as via culinary expeditions…liked this drink…wonder what I can use insteaed of purple corn…regular american corn + purple cabbage?

  2. Priya

    Purple corn,am seeing for the first time, Seriously Mireille am learning so many new things from u..chicha morada looks fabulous.

  3. Jayanthi

    This is the first time I'm hearing the usage of pineapple skin in a recipe….wondering what is the flavor/taste that it imparted. Love the color of the drink and I kinda like the name too…sounds sassy 😉

  4. Indrani

    Very new drink for me…need lots of time and patience to put together, nicely done, thanks for sharing it with us and with Spotlight ; summer cooler

  5. Mayuri Patel

    I’ve never seen purple or blue corn but would certainly like to use it. This drink looks exotic and love the colour. Its always a pleasure to learn about different cuisines on your blog.

    • Chef Mireille

      It is unique to South America and especially Peru where it is used in several recipes. Unless you live somewhere with a large Latin American community, it will be difficult to find unless you go to online sources.

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