Peruvian Chicha Morada Drink Recipe

Purple corn: The star ingredient, known for its deep color and rich antioxidant properties.

Pineapple: Adds a tropical sweetness and tang to the drink.

Apple: Provides a subtle sweetness and additional flavor complexity.

Cinnamon stick: Infuses the drink with a warm, spicy note.

Cloves: Adds a hint of aromatic spice.

Water: The base liquid for the drink.

Sugar: Sweetens the drink to taste.

Lemon juice: Adds a refreshing citrusy tang.

When preparing chicha morada, make sure to thoroughly rinse the purple corn before adding it to the pot. This helps remove any dust or debris that might affect the flavor. Additionally, when simmering the mixture, keep the heat low enough to maintain a gentle simmer rather than a rolling boil. This allows the cinnamon and cloves to infuse their flavors more effectively into the water. For a more intense pineapple flavor, you can include the core, which is often discarded but holds a lot of essence. Finally, taste the mixture before adding the sugar and lemon juice to ensure the sweetness and acidity are balanced to your preference.

• purple corn - Substitute with blue corn: Blue corn has a similar flavor profile and color, making it a good alternative for the traditional purple corn.

• peeled and chopped pineapple - Substitute with canned pineapple: If fresh pineapple is not available, canned pineapple can be used, though it may be slightly sweeter.

• chopped apple - Substitute with pear: Pears have a similar texture and sweetness, making them a suitable replacement for apples.

• cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used in place of a cinnamon stick, though it will be more concentrated, so use sparingly.

• cloves - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used as a substitute for cloves.

• water - Substitute with coconut water: Coconut water can add a subtle tropical flavor and additional nutrients.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a different flavor profile.

• juiced lemon - Substitute with juiced lime: Lime juice has a similar acidity and can be used in place of lemon juice.

• Allow the chicha morada to cool completely at room temperature before storing. This prevents condensation and helps maintain the drink's vibrant flavor.

• Transfer the cooled chicha morada into an airtight container or a glass pitcher with a lid. This helps preserve its freshness and prevents it from absorbing any unwanted odors from the refrigerator.

• Store the container in the refrigerator. The chicha morada will stay fresh for up to 5-7 days. Always give it a good stir before serving to ensure the flavors are well mixed.

• For longer storage, consider freezing the chicha morada. Pour the drink into freezer-safe containers, leaving some space at the top to allow for expansion as it freezes.

• Label the containers with the date to keep track of its freshness. Frozen chicha morada can be stored for up to 3 months.

• When ready to enjoy, thaw the chicha morada in the refrigerator overnight. Give it a good stir once thawed to reincorporate any separated ingredients.

• For a quicker thaw, place the container in a bowl of cold water. Change the water every 30 minutes until the drink is fully thawed.

• Serve the thawed chicha morada chilled, over ice if desired, and enjoy the refreshing taste as if it were freshly made.

• Pour the chicha morada into a saucepan and heat over medium-low heat, stirring occasionally to ensure even warming. Avoid boiling to preserve the flavors.
• Alternatively, microwave the chicha morada in a microwave-safe container. Heat in 30-second intervals, stirring between each interval until the desired temperature is reached.
• For a more traditional touch, reheat the chicha morada in a clay pot over low heat. This method can enhance the earthy flavors of the drink.
• If you prefer a cold version, simply let the chicha morada come to room temperature and then chill in the refrigerator. Serve over ice for a refreshing treat.

• Large pot: To combine and simmer the purple corn, pineapple, apple, cinnamon stick, cloves, and water.

• Stove: To bring the mixture to a boil and then simmer it.

• Strainer: To separate the liquid from the solids after simmering.

• Pitcher: To hold the strained liquid.

• Wooden spoon: To stir in the sugar and lemon juice.

• Refrigerator: To chill the drink before serving.

• Knife: To peel and chop the pineapple and apple.

• Cutting board: To provide a surface for chopping the fruits.

• Measuring cups: To measure the water and sugar.

• Juicer: To extract the juice from the lemon.

• Ice cube tray: Optional, if you want to serve the drink over ice.

Prepare ingredients in advance: Chop the pineapple and apple ahead of time to streamline the process.

Use a slow cooker: Combine the purple corn, pineapple, apple, cinnamon stick, cloves, and water in a slow cooker and let it simmer while you attend to other tasks.

Pre-measure sugar and lemon juice: Have the sugar and lemon juice ready to go so you can quickly mix them in after straining.

Make a large batch: Double the recipe and store extra in the fridge to save time on future servings.

Use a fine mesh strainer: This will speed up the straining process and ensure a smooth chicha morada drink.