Is it too early for warm drinks?! I’m already getting my Fall recipes in place for the cooler months, I’m truly so excited! (side note: leave me a comment letting me know what you’d like to see next!)
This traditional Peruvian beverage is typically consumed cold, but even poured over ice it has such a warming effect. I have never had something quite like this before. If I had to compare it to something, I’d say an apple cider, but only because of the prominent cinnamon spice flavor.
I was introduced to chicha morada by my boss, he suggested I try out this drink since I had purple corn powder and the traditional base is dried purple corn. So I accepted the challenge and I couldn’t be more pleased with the outcome! This was so much fun to make, I’ve never worked with so many unique spices. I really recommend trying this out if you like fragrant drinks or want to experiment with something new.
This is clearly a recreation based on the classic, I just tweaked it a bit and hopefully it does justice to the original. Let me know what you think!
- 6-8 cups Filtered Water
- ½ cup Purple Corn Powder
- Skin of one Pineapple, throughly washed
- ⅔ cups Coconut Palm Sugar
- 2 Cinnamon Sticks
- 1 tbsp Cloves
- 1 Star Anise
- 1 Lime, juiced
- Lime slices & pineapple chunks, to garnish
- Prep your pineapple by throughly washing and gently scrubbing it clean.
- Remove the top and bottom of your pineapple and remove the skin in thick slices.
- Add everything into a medium/large pot (minus the sugar and lime). Bring to a boil, whisking everything together frequently.
- Reduce the heat to a medium-low simmer for about 30-40 minutes.
- Remove from heat and strain everything. Pour your liquid back into the original pot and whisk in your coconut sugar and the juice of one lime.
- Let the liquid cool to room temperature, then store in the fridge to cool completely.