Sweet, cool, purple fruit juice made from purple corn! Indigenous to the Inca Natives of Peru in South America, it has a yummy, refreshing flavor. It's definitely worth the time it takes to prepare it! You'll get rave reviews from friends who try it.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.

    Advertisement
  • Stir in the chopped pineapple and apple before serving over ice.

Nutrition Facts

252.5 calories; 6.3 g protein; 62.8 g carbohydrates; 0 mg cholesterol; 46.9 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2009
A truly purple drink! This is like wassail, very spicy! The amount of brown sugar does not overwhelm you, so this is a comfortable sweetness! I should have put the cinnamon and cloves into a cheesecloth ball so that I could take it out and continue cooking the corn (in a new, separate recipe!) for several more hours, until it puffed out like popcorn. At that point, the cooked corn can be eaten plain or in stews. Thanks for the recipe! Read More
(34)

Most helpful critical review

Rating: 3 stars
10/29/2009
Too spicy and citrusy. Reduce cloves to 3 - not spoonfuls three whole cloves. My mother-in-law doesn't use citrus in her chicha but says her mother-in-law juiced 1 lime directly into hers. Read More
(17)
14 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/28/2009
A truly purple drink! This is like wassail, very spicy! The amount of brown sugar does not overwhelm you, so this is a comfortable sweetness! I should have put the cinnamon and cloves into a cheesecloth ball so that I could take it out and continue cooking the corn (in a new, separate recipe!) for several more hours, until it puffed out like popcorn. At that point, the cooked corn can be eaten plain or in stews. Thanks for the recipe! Read More
(34)
Rating: 3 stars
10/29/2009
Too spicy and citrusy. Reduce cloves to 3 - not spoonfuls three whole cloves. My mother-in-law doesn't use citrus in her chicha but says her mother-in-law juiced 1 lime directly into hers. Read More
(17)
Rating: 5 stars
08/24/2011
I lOvE this drink!!! Make sure to use a green apple and I like limes better than lemons!!! Read More
(16)
Advertisement
Rating: 5 stars
11/13/2015
This is the authentic Peruvian recipe for Chicha Morada however you can adjust the sugar to your taste. I wouldn't change much more. This is a refreshing nutritious drink that beats any soda. It's easy and fun to make. The wonderful aroma of the pineapple and spices that fills the air remind me of home and growing up in Lima. Enjoy! Read More
(5)
Rating: 5 stars
08/31/2012
I love this drink the purple corn is so hard to find in Sacramento CA Read More
(4)
Rating: 5 stars
12/08/2016
I have had this in my local Peruvian restaurant and was so excited to find the recipe here. I followed it as written except substituted limes for lemons as suggested by another reviewer. As a native Southerner raised on sweet tea I actually found I needed to add a bit more -maybe more than a bit! - of brown sugar for my taste. And to be honest it still wasn't as sweet as the chicha morada from the restaurant. But that's just a matter of personal preference. The recipe is fantastic! Read More
(2)
Advertisement
Rating: 5 stars
02/21/2015
very delicious Read More
(1)
Rating: 2 stars
07/29/2017
Mine came out sort of clear brown and unappetizing looking. Too much clove too much lemon juice. Not what it tastes like in Peru. Read More
Rating: 5 stars
05/12/2020
Absolutely not too much clove or citrus. I brought back the corn that i bought in the market in Peru. I boiled these corns for three hours and made two gallons and froze one. I added cayenne pepper and cocoa as mentioned by another and I kept cooking the corn until it was soft and edible and used it in a soup. I added more lemon and less sugar on one and made it to recipe on another, both delicious. I'm not sure who finds it too spicy....this is the real deal, authentic chicha, even better with pineapple and apples, i might even boil some pinepple to get the essence next time. Read More