Chicha morada is a non-fermented purple corn drink from Peru. This particular corn is packed with antioxidants. It is made by boiling dried purple corn with cinnamon, cloves, pineapple rind and apples. Then sugar and lime juice is added and cooled. It is a very refreshing drink and it is hard to find a restaurant in Peru that won’t have it on their drink menu. My Dutch husband also loves it and when we go to Peru, this is pretty much all we drink. You can sweeten it with sugar, or any sugar substitute. You can also spike it with Pisco or rum to make it into a punch. For summer it is also nice to make it into popsicles. This recipe gives you around 3 liters of Chicha Morada.
You can find the purple corn at Tjin’s toko (http://www.tjinstoko.eu)
500g Purple Corn
Rind and core of one pineapple
4 cinnamon sticks
2 apples cut into quarters
4 liters or water
Sugar to taste or any other sweetener (I add about ¾ of a cup of sugar)
Juice of 3 limes, or more to taste
If you have a very large pot you can boil all the ingredients at once for 45 minutes (except for the sugar and lime juice). I don’t have one large enough so I do it in 2 steps.
Bring the corn with the pineapple rind and core, the cinnamon sticks, cloves, apples and 2 liters of water to a boil, then simmer over medium heat for 30 minutes. Use a lid because it will splatter. With the help of tongs, remove all the big solids from the pot (don’t throw anything away because it has to go back into the pot for the second batch). Then using a fine mesh strainer, pour the liquid into a bowl and allow to cool.
Repeat with the last 2 liters of water. Re-using the same ingredients.
I prefer to add the sugar while it is still hot or lukewarm so it dissolves better. Mix in the lime juice and allow to cool. Once it is cool enough, put it in the fridge overnight. I find it easier to pour the chicha into two 1 1/2 liter bottles and then put in the fridge, this way it is easier to serve the next day.
You can garnish it with pineapple or apple pieces if you like. Serve cold. I recommend to drink it within 4 days of making it.