Chicha morada is a beverage originated in the Andean regions of Perú but is currently consumed at a national level.

The base ingredient of the drink is corn culli or ckolli, which is a Peruvian variety of corn known commonly as purple corn which is abundantly grown and harvested along the Andes Mountains.

Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire. The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince. The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.

INGREDIENTS

• 1 (15-ounce) bag of Inca’s Food dried Purple Corn
• 16 cups water
• 3 whole Doña Isabel Cinnamon Sticks
• 5 whole cloves
• 1 whole pineapple, diced (peel reserved)
• 1 1/2 cup white granulated sugar
• 1/2 cup fresh lime juice
• 1 green apple diced, for serving (peel reserved)

PREPARATION

STEP 1

To a large pot, add the Inca’s Food dried purple corn, water, Doña Isabel cinnamon sticks, cloves, the pineapple peels, sugar and apple peel.

STEP 2

Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.

STEP 3

Remove the chicha from the heat. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple.

STEP 4

Transfer to a pitcher and allow to come to room temperature before refrigerating until cold. When the chicha has gotten cold, stir in the lime juice, diced pineapple and diced green apple. Divide amongst glasses and serve.

Go for organic apples and pineapples in this recipe, since in that way skins could be used. That will boost the flavors of this beverage.