Chicha Morada (Peruvian Purple Corn Drink)
Chicha Morada is a traditional Peruvian purple corn drink simmered with pineapple, apple, cinnamon, and cloves; a refreshing summer drink the whole family will love.
If you think your family has already tasted the world, Peru is about to prove you wrong. I spent over a year living in Peru, and Chicha Morada was part of daily life; on every table, at every meal, in every home. And for good reason. This vibrant purple corn drink has been around since pre-Inca times, originally brewed as a fermented beverage, though the version we all know and love today is completely alcohol-free and kid-friendly. To this day, Chicha Morada outsells Coca-Cola in Peru, which, if you’ve ever tasted it, makes complete sense.
Health Benefits of Purple Corn
Purple corn is no ordinary ingredient; it’s one of nature’s most powerful antioxidant sources. Its deep violet colour comes from anthocyanins, the same compounds found in blueberries and açaí, which are known to help reduce inflammation, support heart health, and protect cells from oxidative stress. Purple corn also contains fibre, iron, and essential amino acids, making Chicha Morada far more than just a pretty drink. It’s one of those rare cases where something this delicious is also genuinely good for you.
You can find dried purple corn (maíz morado) at most Latin American grocery stores or order it easily online. Just make sure it’s sourced from Peru, as the entirely purple cob is what gives the drink its signature deep colour and flavour.
The Pineapple
Traditionally, Chicha Morada is made using only the pineapple peel; nothing goes to waste in a Peruvian kitchen! However, since we now know that conventional pineapple peels carry a significant pesticide load, I prefer to use the core and a few chunks of flesh instead, which deliver the same tropical sweetness and depth of flavour without the concern. I also like to let the pineapple pieces macerate directly in the finished drink, almost like a sangria; the fruit soaks up that gorgeous purple colour and adds a lovely extra layer of flavour to every glass. This step is completely optional, but once you try it, you won’t skip it.
The Sugar
One of the best things about Chicha Morada is that the sweetness is entirely yours to control. I always wait until just before serving to sweeten the drink, because the pineapple releases a surprising amount of natural sugar during maceration and the flavour deepens as it chills. My sweetener of choice is chancaca, the traditional Peruvian raw cane sugar that gives the drink a subtle molasses warmth. Regular white sugar and agave syrup are alternatives. All three dissolve easily and complement the spices without overpowering them. Start with less than you think you need, taste, and adjust from there.
More Drinks from Around the World
Chicha Morada (Peruvian Purple Corn Drink)
Equipment
- 1 2.5L to 3L pitcher 84 to 86 fluid ounces (fl oz)
Ingredients
- 2.5 l water
- 2 purple corn cobs maíz morado (make sure from Peru to get the right colour)
- 1 handful pineapple core and a few pieces
- 1 apple peeled
- 1 cinnamon stick
- 8 cloves
- 1 anise star *optional
Finishing Touch
- ½ lime it's juice
- 3 tbsp cane sugar white sugar, agave or maple syrup
Instructions
- Cut the pineapple core into big chunks along with a few pieces and place into a large pot of water with the dried purple corn.
- Roughly chop the apple into large chunks and add to the pot along with the cinnamon stick, star anise, and cloves.
- Bring to a gentle boil, then reduce the heat and let it slowly simmer for 40 minutes.
- Remove from heat and strain through a fine mesh strainer, discarding the solids.
- Optionally, add a few fresh chunks of pineapple directly into the strained liquid to macerate and infuse as the drink cools.
- Transfer to a pitcher and refrigerate for a minimum of one hour until completely chilled.
- Just before serving, squeeze in fresh lime or lemon juice and sweeten with your choice of cane sugar or agave syrup to taste, start small, stir, and adjust.
- Serve over ice cubes and enjoy.
Video
Notes
Nutrition
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