Chicha Morada Recipe: Refreshing Peruvian Purple Corn Drink 2026

Chicha morada is a deep purple, wonderfully refreshing drink that has been part of Andean kitchens since pre-Columbian times, when purple corn was already a everyday ingredient. Today it remains one of the most beloved beverages in Peru, sipped with lunch or poured over ice on a warm afternoon.

The magic happens when purple corn simmers together with apple, quince, pineapple peel, orange zest, cinnamon and cloves, drawing out color and aroma. A pinch of anise, a squeeze of lime and sugar to taste finish it off, giving you a drink that is fruity, spiced and gently tart all at once.

Everything goes into one pot, so there is very little hands-on work beyond a bit of chopping and zesting. Make a big batch, chill it well and keep it in the fridge for a crowd.

Ingredients for Chicha Morada

This batch makes about 12 servings, perfect for a pitcher to share.

• 500 g Peruvian purple corn
• 3 liters water
• 2 apples
• 1 quince (optional)
• 1 piece cinnamon stick
• 4 or 5 cloves
• The peel of half a pineapple
• The zest of one orange
• 1 fig leaf (optional)
• 1 teaspoon anise seeds
• 3 limes
• Sugar to taste

How to Make Chicha Morada Step by Step

1. Prepare the purple corn

Start with the star ingredient. Remove the kernels from 500 g of Peruvian purple corn and cut the cobs into pieces. The kernels come off easily, but the cobs are quite hard, so if cutting them proves too difficult, simply leave them whole.

2. Put the corn and water in a pot

Place the kernels and the corn cobs in a large pot and cover them with 3 liters of water.

3. Add the apple and spices

Cut 2 apples into quarters, no need to peel them, and add them to the pot. If you have 1 quince, add it in quarters as well. Then add the spices: 1 piece of cinnamon stick, broken up, and about 4 or 5 cloves.

4. Add the pineapple and orange

Add the peel of half a pineapple, one of its signature ingredients, along with the zest of one orange. For the orange, avoid the white pith so it does not bring bitterness. Finally, if you have one, add a well-washed fig leaf.

5. Simmer the chicha

Once everything is in, cover the pot and set it over high heat. When it comes to a boil, lower to medium heat and cook for 30 minutes so all the ingredients release their flavors into the water.

6. Infuse with anise

After the cooking time, take the pot off the heat and immediately add 1 teaspoon of anise seeds. Cover again and let it infuse for 10 minutes.

7. Strain and cool

Once the anise has infused, strain the mixture carefully to remove all the solids. Then let the chicha morada cool down to room temperature.

8. Add the lime juice

When the chicha morada is cool, add the juice of 3 limes. You can adjust the amount to your taste.

9. Sweeten to taste

Sweeten to taste with sugar or your favorite sweetener. Add it gradually, tasting as you go, until you reach the sweetness you like.

10. Mix and chill

Stir well to make sure the sugar dissolves completely. Then chill the chicha in the fridge until it is thoroughly cold.

11. Add diced apple

To serve, peel and dice one apple and add the pieces to the drink. You can also serve it just as it is, without the fruit, and it will be perfectly fine.

12. Serve ice cold

Serve the chicha morada well chilled. If you like, garnish each glass with a slice of lime for a fresh and very attractive touch.

Tips for the Best Chicha Morada

Use the optional add-ins when you can

During the seasons when quince is available, it is very common to add it to enrich the flavor. A fig leaf is another ingredient used quite often, so if you find one, do not hesitate to use it for the full experience.

Keep the orange zest bitter-free

When zesting the orange, take care to leave the white pith behind, since it would make the drink taste bitter. The same care with the pineapple peel keeps the infusion clean and fruity.

Taste before you sweeten and serve

Add the sugar gradually, tasting as you go, because the lime juice and the fruit will already bring some sweetness and acidity. Serve it very cold and add the diced apple at the last moment so it stays crisp.

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