📝 About This Recipe
Deep in the heart of the Peruvian Andes, the Maíz Morado (purple corn) has been revered since the time of the Incas for its vibrant color and antioxidant properties. This refreshing, non-alcoholic beverage is a masterclass in balance, simmering earthy corn with sweet pineapple, spicy cinnamon, and aromatic cloves. The result is a jewel-toned nectar that is simultaneously tart, spicy, and deeply cooling, capturing the very soul of Peruvian street food culture.
🥗 Ingredients
The Base
- 1 lb Dry Purple Corn (Maíz Morado) (roughly 3-4 ears, broken into pieces)
- 4 quarts Water (filtered water is preferred)
- 1 whole Pineapple (peel and core only; save the flesh for dicing)
- 2 pieces Green Apples (cut into quarters, skins and cores included)
Spices and Aromatics
- 3 large pieces Cinnamon Sticks (Ceylon or Mexican cinnamon preferred)
- 6-8 pieces Whole Cloves
- 1 piece Star Anise (optional, for added depth)
The Finish
- 1 cup White Granulated Sugar (adjust to taste; can substitute with honey or agave)
- 1/2 cup Key Lime Juice (freshly squeezed; roughly 6-8 small limes)
- 1 piece Red Apple (finely diced for garnish)
- 1/2 cup Pineapple Flesh (finely diced for garnish)
👨🍳 Instructions
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1
Rinse the purple corn ears under cold water to remove any dust. If the ears are whole, break them into two or three pieces to expose the cob, which contains much of the pigment.
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2
Thoroughly wash the pineapple. Using a sharp knife, remove the outer peel and the tough inner core. Set the sweet pineapple flesh aside for dicing later.
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3
In a large stockpot (at least 6-quart capacity), combine the purple corn pieces, pineapple peels, pineapple core, quartered green apples, cinnamon sticks, and cloves.
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4
Pour in the 4 quarts of water, ensuring all ingredients are submerged. Bring the mixture to a rolling boil over high heat.
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5
Once boiling, reduce the heat to medium-low. Cover the pot partially and let it simmer for about 50-60 minutes. The liquid should turn a very dark, opaque purple.
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6
Check the corn; the kernels should be soft and starting to pop open. The kitchen should smell intensely of cinnamon and fruit.
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7
Carefully strain the liquid through a fine-mesh sieve into a large, heat-proof pitcher or another pot. Discard the solids (corn, peels, and spices).
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8
While the liquid is still warm, add the sugar. Stir vigorously until the sugar is completely dissolved. Taste and add more sugar if you prefer a sweeter beverage.
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9
Allow the Chicha to cool to room temperature. Once cooled, stir in the freshly squeezed lime juice. You will notice the color brighten slightly to a more vibrant violet.
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10
Place the pitcher in the refrigerator and chill for at least 2-3 hours, or until ice-cold.
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11
While the drink chills, finely dice the reserved pineapple flesh and the red apple into very small cubes (brunoise style).
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12
To serve, pour the chilled Chicha into tall glasses filled with ice. Spoon a tablespoon of the diced fruit into each glass, allowing them to float on top.
💡 Chef's Tips
Don't skip the lime juice; the acidity is essential to balance the earthiness of the corn and 'wakes up' the flavors. If you want an even more concentrated flavor, you can boil the strained solids a second time with less water and combine the two batches. Avoid using aluminum pots as the acidity and pigments can react; stainless steel or enamel-coated pots are best. For a healthier version, substitute the sugar with Monk fruit sweetener or stevia, adding it only after the liquid has cooled slightly. Make sure to use 'Maíz Morado' specifically; regular corn dyed purple will not yield the same flavor or health benefits.
🍽️ Serving Suggestions
Serve alongside a classic Peruvian Ceviche; the acidity of both pairs beautifully. It is the traditional accompaniment to 'Anticuchos' (grilled beef heart skewers). Pair with 'Arroz con Pollo' for a complete, comforting Peruvian meal. For an adult twist, mix 3 parts Chicha Morada with 1 part Pisco for a 'Chicha Sour' inspired cocktail. Serve with a side of 'Picarones' (pumpkin doughnuts) for the ultimate afternoon treat.