Chicha Morada Recipe
Purple corn drink with a sweet and fruity flavor.
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Ingredients
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Base
Fruits & Aromatics
Spices & Sweeteners
Finish & Serving
Method
Prepare & Simmer
- 1
Rinse and combine
Rinse the dried purple corn kernels under cold water briefly to remove dust. Place the rinsed kernels in a large pot with 8 cups of water.
- 2
- 3
Simmer gently
Bring the pot to a boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until the liquid is deeply purple and the corn and fruit have released their color and flavor.
Strain & Sweeten
- 4
Strain solids
Remove the pot from heat. Use a fine-mesh strainer or cheesecloth to strain the liquid into a large bowl or pitcher, pressing gently on the solids to extract as much liquid as possible. Discard the solids (or reserve small pieces of softened fruit for garnish).
- 5
Sweeten while warm
While the liquid is still warm, stir in 1 cup granulated sugar until completely dissolved. Taste and add more sugar if desired (chicha morada is traditionally sweet).
Chill & Finish
- 6
Cool and add lime
Allow the sweetened purple infusion to cool to room temperature, then stir in 2 tablespoons fresh lime juice to brighten the flavor. Adjust acidity to taste.
- 7
Refrigerate
Refrigerate chilled for at least 2 hours (or until cold).
- 8
Serve
To serve, fill glasses with ice, pour the chilled chicha morada over ice, and garnish with fresh pineapple or apple slices if desired. Stir gently and serve cold.