Chicha Morada

Name: Chicha Morada
Total time: 1 h 30 min
Yield: 8
Cuisine: Peruvian
Ingredients: 500 g Dried purple corn (maíz morado), whole cobs; 3 L Water; 1 Pineapple skin and core from one pineapple; 2 Apples, quartered; 2 Cinnamon sticks; 6 Whole cloves; 200 g Caster sugar; 4 Limes, juiced; 1 Apple, finely diced, to serve

Dried purple corn boiled with pineapple skin, apple, cinnamon and cloves, then strained, sweetened and sharpened with lime — a deep purple drink, non-alcoholic, and on every Peruvian table.

Sumber

Resipi oleh Andean kitchens · 🏺 Tradisional · The highlands, where the potato was domesticated — over 3,000 varieties, boiled and pressed and layered, with a chilli sauce over the top.

Peruvian · purple corn drink — An ownerless traditional drink, so no cook is credited. The cited article confirms the Andean Peruvian origin, the purple corn base and the fruit and spices boiled with it. Quantities and the cold-lime instruction are this book's own.

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Langkah

Break the corn cobs into pieces and put them in a big pot with the water, pineapple skin, quartered apple, cinnamon and cloves.
💡 Cobs and all, not just the kernels. Most of the colour is in the cob itself, and stripping the kernels off gives a pale, thin drink.
Bring to the boil, then simmer 45 minutes. The water will go deep, almost black-purple.
Strain it through a fine sieve into a jug and discard everything solid.
Stir in the sugar while it is still hot so it dissolves, then cool it completely.
Add the lime juice only once it is cold. Taste — it should be sweet first and sharp second.
💡 Lime into cold liquid, never hot. Boiled lime juice tastes bitter and flat and there is no fixing it afterwards.
Serve very cold over ice, with a spoonful of diced apple in each glass.

💡 Petua

Chicha morada is not alcoholic. Chicha de jora, made from fermented corn, is a different drink entirely and the names are often confused.
It keeps five days in the fridge and the colour does not fade. Make a big pot — it is drunk with every meal.
The same liquid thickened with cornflour and served warm is mazamorra morada, a pudding, and it is made from the same pot.