Deep purple in color and made from dried corn nonalcoholic chicha morada—“purple drink”—is undisputedly Peru’s iconic refreshing beverage. Of humble Andean origins and rich in antioxidants it’s consumed today by people of all social classes and in almost every context in that country from a quick drink on the go at a market stall to an elegant state dinner. The flavor of this purple corn drink is slightly rustic mildly sweet and surprisingly refreshing due to the spices used in its preparation.
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EASY PERUVIAN CHICHA MORADA RECIPE
The fir eats / Julia Hartbeck
Dried Peruvian purple corn ears usually sold in bags are available in many Latin American markets in the United States. If you can’t find them in a physical store you can order them online. Substitutions for other types of corn are not recommended.
These days it’s easy to find bottles of chicha morada or powdered mixes in American grocery stores especially in areas with significant Peruvian populations. If not you might be able to find them online. However making your own is far more satisfying less expensive and will leave your house smelling heavenly. Prepare it straight from this basic recipe and then change it up next time with one of the variations listed below. You’ll be glad you did.
