Chicha Morada
Purple Andean corn (morado maiz), cinnamon, and cloves — cultivated for 3,000+ years, served ceremonially by the Inca, now Peru's national non-alcoholic beverage.
- 8 ozpurple corn(dried ears)
- 1 cupspineapple(cubed with rind)
- 10 cupswater
- 2 wholecinnamon stick
- 6 wholecloves
- ¾ cupsugar(to taste)
- 2 ozfresh lime juice
- 1Combine purple corn, pineapple rind, water, cinnamon, and cloves in a large pot.
- 2Bring to boil then simmer for 45 minutes until corn is soft.
- 3Strain liquid into a pitcher.
- 4Stir in sugar while warm until dissolved.
- 5Refrigerate until cold.
- 6Add lime juice before serving.
- 7Serve over ice with pineapple garnish.
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Chicha Morada is an ancient Peruvian beverage made from purple corn — morado maiz — a variety of maize with deep violet kernels that has been cultivated in the Andean highlands of South America for at least 3,000 years. Purple corn owes its intense color to anthocyanins, the same antioxidant compounds found in blueberries and red wine, making chicha morada among the most antioxidant-rich traditional beverages in the Americas. The Inca civilization consumed chicha made from various ingredients as both a daily beverage and a ceremonial drink offered to the gods. The morada version is boiled with pineapple skin, quince, cloves, and cinnamon, then sweetened and served chilled. It is now recognized as Peru's national non-alcoholic beverage, served at restaurants worldwide alongside ceviche and lomo saltado.
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