Peruvian Chicha Morada Drink Recipe

Purple corn: A type of corn native to Peru, known for its deep purple color and high antioxidant content.

Pineapple peel: The outer skin of a pineapple, which adds a tropical sweetness to the drink.

Cinnamon stick: A whole stick of cinnamon, which provides a warm, spicy flavor.

Cloves: Small, aromatic flower buds that add a pungent, sweet, and slightly bitter taste.

Water: The base liquid for the drink, used to boil and extract flavors from the other ingredients.

Sugar: Used to sweeten the drink to your taste.

Lemon juice: Adds a tangy, citrusy note to balance the sweetness.

When preparing purple corn for this recipe, make sure to rinse it thoroughly under cold water to remove any dust or debris. This ensures a cleaner and more vibrant chicha morada. Additionally, when peeling the pineapple, try to leave a bit of the flesh on the peel. This adds extra flavor and natural sweetness to the drink. For an enhanced aroma, lightly toast the cinnamon stick and cloves in a dry pan before adding them to the pot. This will release their essential oils and deepen the flavor profile of your chicha morada.

• purple corn - Substitute with blue corn: Blue corn has a similar flavor profile and color, making it a good alternative for achieving the desired taste and appearance.

• pineapple peel - Substitute with apple peel: Apple peel can provide a similar fruity aroma and slight sweetness, although the flavor will be slightly different.

• cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can be used in smaller quantities to provide the same warm, spicy flavor.

• cloves - Substitute with allspice berries: Allspice berries have a similar flavor profile to cloves, with hints of cinnamon and nutmeg.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and a hint of tropical flavor, enhancing the overall taste.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile, making it a healthier alternative.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement.

• Allow the chicha morada to cool completely before storing. This prevents condensation, which can dilute the flavor.
• Transfer the chicha morada to an airtight container. Glass jars or bottles with tight-fitting lids work best to preserve the freshness.
• Store the container in the refrigerator. The drink will stay fresh for up to one week.
• If you want to freeze the chicha morada, pour it into freezer-safe containers, leaving some space at the top to allow for expansion.
• Label the containers with the date to keep track of freshness.
• When ready to enjoy, thaw the chicha morada in the refrigerator overnight. Give it a good stir before serving to ensure the flavors are well mixed.
• For a quicker thaw, place the container in a bowl of cold water. This method helps to speed up the thawing process without compromising the taste.
• Avoid refreezing the chicha morada once it has been thawed, as this can affect the quality and flavor.
• For an extra burst of freshness, add a splash of lemon juice or a few slices of fresh pineapple before serving.

• Pour the chicha morada into a saucepan and heat over medium-low heat, stirring occasionally until warmed through. This method ensures even heating without altering the flavor.
• Use a microwave-safe container to reheat the chicha morada in the microwave. Heat on medium power in 30-second intervals, stirring between each interval until the desired temperature is reached. This prevents overheating and preserves the delicate balance of cinnamon and cloves.
• For a quick and efficient method, use an electric kettle with a temperature control feature. Set it to a low temperature and pour the chicha morada into the kettle. This method is perfect for maintaining the integrity of the purple corn and pineapple peel flavors.
• If you prefer a more traditional approach, place the chicha morada in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until warmed through. This gentle heating method helps retain the aromatic qualities of the cinnamon stick and cloves.
• For those with a sous-vide machine, seal the chicha morada in a vacuum bag and immerse it in a water bath set to a low temperature. This method ensures precise temperature control and preserves the drink's vibrant flavors.

• Large pot: Used to combine and boil the purple corn, pineapple peel, cinnamon stick, cloves, and water.

• Stove: Necessary for bringing the mixture to a boil and then simmering it.

• Strainer: Essential for separating the liquid from the solids after simmering.

• Pitcher: Used to hold the strained liquid.

• Wooden spoon: Handy for stirring in the sugar and lemon juice.

• Refrigerator: Needed to chill the drink before serving.

• Measuring cups: Useful for accurately measuring the ingredients like sugar and water.

• Knife: Required for peeling the pineapple.

• Cutting board: Provides a safe surface for peeling the pineapple.

• Juicer: Helps in extracting juice from the lemon.

Prepare ingredients in advance: Measure and set aside the purple corn, pineapple peel, cinnamon stick, and cloves before starting.

Use a slow cooker: Combine all ingredients in a slow cooker and let it simmer on low for 4-6 hours, freeing up your time.

Make a large batch: Double the recipe and store extra chicha morada in the fridge for up to a week.

Pre-sweeten: Dissolve the sugar in a small amount of hot water before adding it to the drink to save stirring time.

Lemon juice shortcut: Use bottled lemon juice to save the time of squeezing fresh lemons.