Chicha Morada | Peruvian Kool Aid | Most Refreshing Summer Drink

purple corn

🥗Healthier: blue corn

💰Cheaper: white corn

Blue corn offers similar flavor and color, while white corn is more accessible.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor profile.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a tropical taste, while canned pineapple is budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon adds acidity, while vinegar is a cost-effective alternative.

Cut 2 granny smith apples in half, keeping the core and skin on.

Slice the thai mango, keeping the pit and pulp.

Check the pineapple for ripeness by ensuring it's somewhat soft to the touch and has yellow undertones.

Slice the top and bottom off the pineapple to create a solid base, then peel it with a knife.

Break off the purple corn kernels using the palm of your hand and toss in the husk to release color.

Add the pineapple, thai mango, and apples to the pot.

Add 1 large cinnamon stick and 6 cloves for aroma.

Pour in 10 cups of water to cover the ingredients completely.

Boil for 15 minutes, then reduce to low heat and simmer for another 40 minutes.

Check for a deep purple color in the chicha after simmering.

Remove all solids from the pot and run the mixture through a fine mesh sieve.

Add 1 cup of sugar to the strained liquid and stir until dissolved.

Using a funnel, pour the mixture into a large mason jar or pitcher with a lid and chill for at least 2 hours.

When ready to serve, add chicha to a glass and squeeze in lime juice to enhance flavor.

Serve over ice to keep it cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary