Destination
Arequipa
The story
Chicha morada is Peru's national non-alcoholic drink and the beverage every home cook serves alongside lunch: dried Peruvian purple corn (maíz morado) simmered for an hour with pineapple, apple, cinnamon, cloves and lime, strained and sweetened with sugar, chilled and served over ice with a few pieces of finely diced pineapple and a squeeze of fresh lime. The finished drink is a deep, almost-black purple, slightly tart, softly spiced, and dangerously drinkable. Sold at every Peruvian menú corriente lunch counter (usually included in the meal price), at every cebicheria and every home. Not to be confused with chicha de jora — the fermented alcoholic corn beer from the same maíz morado.
Method
Break up the purple corn cobs into 3-4 pieces each (kernels still attached). Rinse briefly under cold water.
Cut the pineapple, reserving the core and skin for the simmer. Chop the flesh into small dice and refrigerate (this goes into the finished drink as a garnish).
In a large pot, combine broken purple corn cobs, pineapple skin and core, quartered apples, quince (if using), cinnamon sticks, cloves, salt and water. Bring to a boil, reduce to a simmer, cover partially, and cook 60 minutes until the water is a deep dark purple and takes on all the spice aromas.
Strain the liquid through a fine sieve into a clean pot or jug, pressing the solids to extract every drop. Discard the corn, pineapple, apple and spices.
While the liquid is still warm, stir in the sugar until dissolved. Taste — it should be sweet but not cloying, and slightly tart from the fruit. Adjust with more sugar or a splash of water.
Let the chicha cool to room temperature, then refrigerate at least 3 hours (or overnight). It needs to be very cold.
Just before serving, whisk in the fresh lime juice. Do not add the lime before chilling — the acidity fades over time.
Pour the cold chicha morada into tall glasses over ice. Add a generous tablespoon of the reserved diced pineapple to each glass. Garnish with a fresh mint sprig and a slice of lime. Serve immediately.
Tips
- Peruvian purple corn is essential. This specific variety grows only in Peru and has a very high anthocyanin content — that's what makes the drink so deeply purple. Sold dried at any Latino grocer as "maíz morado." Regular corn does not work.
- Use the pineapple skin. Do not throw it out. The peel adds specific fruity depth to the brew. The flesh is saved for garnish.
- Simmer, don't boil. A gentle simmer for 60 minutes extracts colour and flavour without turning bitter. A hard boil for the same time gives you a slightly astringent drink.
- Add lime at the end. Lime juice loses its brightness when simmered. Whisk in just before serving for the sharpest finish.
- Keeps for 5 days. Chicha morada holds beautifully in the fridge. Make a big batch on Sunday for the week.
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