Chicha Morada (Peruvian Purple Corn Drink)

Before you start

Chicha morada is a nonalcoholic Peruvian drink made by simmering dried purple corn, maíz morado, with fruit peels and warm spices. The cobs give the liquid an inky violet color and an earthy, slightly berry-like flavor; pineapple peel, apple, cinnamon and cloves round it out. Sugar and lime juice go in after it cools, and it is often served with small cubes of fresh fruit floating in the glass.

The simmer is long, around 45 minutes, to pull as much color and flavor from the cobs as possible. Do not add the lime juice while the liquid is hot: acid added to the cooled drink brightens both the flavor and the color, shifting it toward a vivid red-purple. Sweeten after it cools too, so you can judge the balance properly.

Ingredients

• 450 g (1 lb) dried purple corn on the cob (maíz morado) — about 3 to 4 cobs, broken in half
• 3 liters (12 cups) water
• Peel and core of 1 pineapple — scrubbed well; reserve some flesh for serving
• 1 apple or quince — quartered
• 1 cinnamon stick
• 6 whole cloves
• 150 to 200 g (¾ to 1 cup) granulated sugar — to taste
• 60 to 90 ml (¼ to ⅓ cup) fresh lime juice
• To serve diced pineapple and apple, ice

Method

1. Rinse the purple corn cobs under cold water and break each in half. Scrub the pineapple well before peeling, since you will use the peel.
2. Put the corn, pineapple peel and core, apple, cinnamon and cloves in the stockpot. Add the water.
3. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 45 minutes, until the liquid is deep purple and has reduced by about a third.
4. Strain through a fine sieve into a bowl and discard the solids. Let the liquid cool to room temperature, about 1 hour.
5. Stir in the sugar until dissolved, then add the lime juice. Watch the color brighten. Taste and adjust sweetness and acidity.
6. Chill, or serve over ice with small cubes of pineapple and apple in each glass.

Tips for success

• Look for dried purple corn in Latin American markets; it is sold in bags as maíz morado. Powdered mixes exist but taste flatter.
• Wear an apron and use a stainless or enameled pot; the dye stains plastic utensils and light fabrics.
• Some cooks simmer the cobs a second time with fresh water to make a lighter second batch.

Substitutions

Purple corn cobs

Purple corn powder or extract makes a quick version: follow the package ratio and simmer with the spices for 15 minutes. The flavor is thinner.

Granulated sugar

Panela or brown sugar adds caramel depth and darkens the drink slightly.

Pineapple peel

Use 200 g chopped fresh or canned pineapple if you do not have peel; the drink will be sweeter.

Variations

Chicha morada with fresh fruit

Add diced quince, pear and pineapple to the pitcher for texture.

Sparkling chicha

Mix the chilled concentrate half and half with soda water in the glass.

Troubleshooting

Pale or brownish color

The corn was old or simmered too briefly. Simmer longer, and make sure the lime is added after cooling.

Tastes flat or earthy

Add more lime juice and a little sugar. Acidity brings out the fruit notes.

Too spicy from cloves

Use fewer cloves next time, or dilute the finished drink with a little water.

Storage

Refrigerate in a covered pitcher and drink within 3 to 4 days. Add the diced fruit to individual glasses rather than the whole pitcher, as it softens quickly.