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
- 1/2 cup Purple Corn Powder
- Skin of one Pineapple, throughly washed
- 2/3 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.
Serve cold, over ice. You can also add cubed up pineapple and fresh lime slices.
Courses Beverage, Drink
Cuisine Peruvian, Gluten-free, Vegan