Best Peruvian Chicha Morada Recipe

There are a couple of things Peruvians know how to do like professionals, one is cooking and the other thing are their drinks. Mixing all kinds of ingredients and using everything at hand is their specialty, and the result is always an eclectic mix they manage to make tasty since pre Columbian times. 

One of these drinks ischicha morada, a fresh and fruity beverage perfect for children and adults alike. Not only is it deliciously perfect for a hot day, it also has amazing properties like promoting blood circulation, antioxidant effects on the body and even colon cancer prevention. Keep reading to find out more aboutchicha morada. 

The deliciouschicha morada is a traditional Peruvian beverage elaborated with a base of purple corn (also known as maiz morado or choclo morado) and mixed with other all-natural ingredients such as pineapple, apples, cinnamon and cloves.

It is originally from the Andean region of Peru but it quickly spread and now its consumption even reaches the numbers of the Coca Cola intake in that country; so it’s safe to say this drink is very addictive and tasty. 

Even thoughchicha morada dates back to the Inca Empire, before the Spanish conquest, the preparation of this beverage hasn’t changed much over time; with only a few alterations in the sweetener that is used as a final touch. 

Nowadays you can findchicha morada already prepared at stores and sold inbottles or you can even buychicha morada mix and save you the trouble, just adding water and mixing well. But if you wish to prepare the classic recipe from scratch you can find it below.

This recipe takes about 20 minutes to prepare and it serves about 8 people, supposing they all drink 2 glasses of this delicious liquid.It’s also safe to store this drink in the fridge for a few days after preparing it.  

Ingredients for Chicha Morada

• 1 kg of purple corn (maíz morado) (2.2 lb) 
• 1 medium sized ripe pineapple
• 2 medium sized red apples
• 10 small cloves
• 1 branch of natural cinnamon
• 4 liters of water (2.1 pints)
• 4 large sized lemons
• 1 cup of white sugar (or add to taste)

Preparation 

• Take the purple corn (maíz morado) and remove the leaves, hairs and clean thoroughly. Cut each piece of corn in half or smaller pieces. 
• Wash the pineapple, cut the crown, peel it and remove the heart. Leave only the juiciest parts of the pineapple.
• Peel the apples and cut them into small sized squares. 
• Take a large sized pot and fill it with 1.5 lt of water (3 pints) and place inside the pot the purple corn cut in pieces, the pineapple slices, the apple squares, the cinnamon branch and the 10 cloves. Let the water reach a boiling point, then lower the heat and let sit for 15 more minutes. 
• Turn off the heat and let the mix cool. Once it’s completely cold drain it to remove the purple corn, pineapple, apples, cinnamon and the remaining cloves. Pour the water on a gallon sized pitcher. 
• Add the remaining 2.5 lt of water to the pitcher (5.2 pints) and squeeze the lemon of the 4 large lemons into the water. 
• Add a cup of sugar, or you can add it to taste if you prefer a less sweet drink. You can also sweeten yourchicha morada with other things like honey or artificial sweeteners. 
• If you wish to give your drink a more concentrated taste with a fancier presentation, you can pour into the pitcher the squares of apple you drained before, that way they’ll keep adding flavor to the water and you can bite them along with each gulp. 

Remember chicha morada, as any other delicious Peruvian drink, tastes better when served dead cold. So put your pitcher in the fridge for a few hours before serving it to your guests or family.

The corn in the drink neutralizes the sweetness of the other ingredients, so it’s not too much when you taste it; and it can even be the perfect drink to relieve thirst and cravings on a hot summer day. Always keep a pitcher ofchicha morada in your fridge, everyone at home will thank you for it!

Check out: FANNY MERMELADA DULCE CON FRESA Y PULPA DE MANZANA X 1 KG.

Brief History OF CHICHA MORADA!

Chicha of Jora is so old that it can be found to be traced back to the Inca Empire. In the past, maize was considered to be a holy crop. The women were taught to boil and ferment, chew, and drink Chicha during Aqlla Wasis, a kind of school exclusively for Inca women.

They utilised Chicha to celebrate everything from weddings and festivals to rituals of religious significance, such as pouring a small amount on the ground before drinking it to offer sacrifices towards the Inca gods, such as Pachamama, the Earth-mother.

Chicha Morada's origins are bleak, as nobody knows exactly where it came from. Still, most people believe it originates from somewhere in the sierra region of Peru. It could have come into existence after the Spanish conquer of Peru. Instead, it found a home in the capital city of Lima. It is readily available due to the popularity of Peru's grocery stores.

In general terms, Chicha was initially used to create a sense of community and continues to be used traditionally in the rural areas in South America, where it's still utilised as a form of payment or present to aid neighbours in getting through massive projects.

Chicha stands have been able to educate tourists and travellers about the importance of their drink in the major cities of Lima. However, anyone wanting to learn more about glass can visit legitimate "Chicha Bars" in South America.

Chicha Morada Health Benefits

The main ingredient in chicha morada's chicha is morado maiz there are numerous health benefits which are present.

Purple Peruvian corn is well-known for its powerful antioxidants as well as its anti-inflammatory capabilities.

There are some promising studies to in the prevention of certain cancers and also with anti-obesity abilities.

Where to Buy Chicha Morada

The majority of Chicha Morada ingredients are available at the local supermarket.

But it could be challenging to locate. However, you can find it in the Latin American supermarket if you are fortunate.

It is also possible to purchase Peruvian purple corn on the internet. If you're unable to locate Peruvian purple corn, you would not recommend using other corn as an alternative.

Corn is the only one that can duplicate the flavor, color, or scent.

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