Chicha morada is one of Peru’s most recognizable drinks. You’ll find it served alongside meals in restaurants, sold by street vendors, or made from scratch in home kitchens. It’s non-alcoholic, caffeine-free, kid-friendly, refreshing, and made from purple corn rather than fruit.
I first made Chicha morada out of curiosity. I’d seen photos of the vibrant purple corn and was drawn in by how simple the recipe seemed. The flavor is balanced and bright, and it comes together in a way that feels thoughtful without being complicated. It’s the kind of drink that’s easy to share and perfect for a warm afternoon.
What Is Chicha Morada?
Chicha morada is a traditional Peruvian drink made from maíz morado, or purple corn, which has been grown in the Andes for thousands of years. Long before bottled sodas existed, Indigenous cultures in the Andes were simmering purple corn to create flavorful drinks, sometimes blending in local fruits and other ingredients. While fermented versions like chicha de jora became common in some areas, chicha morada developed as a non-alcoholic alternative and is still widely enjoyed across Peru today.
The word chicha has Indigenous roots and is used throughout Latin America for various traditional beverages. Morada means “purple” in Spanish, referring to the color of the corn.
To make it, dried purple corn is simmered with pineapple peel, cinnamon sticks, and cloves. The liquid is then strained, sweetened with sugar, and brightened with lime juice. Some people add diced apples or pineapple before serving. The result is colorful, aromatic, and easy to adjust to your taste.
Why Make It at Home (and Where to Find Purple Corn)
While pre-made mixes are common, making chicha morada from scratch is simple and rewarding. The flavor is fuller, fresher, and easy to tailor depending on how tart or sweet you like it. If you want to try it at home, you can find dried purple corn at Latin American grocery stores or order it online. It’s often sold as whole dried cobs or loose kernels. I found mine at an international grocery store for around $6.00. Once you’ve got the corn, the rest of the ingredients (cinnamon, cloves, lime, sugar, and pineapple) are easy to find and might already be in your kitchen.
Chicha Morada Recipe
A quick note: I followed the traditional method, but added a few slices of fresh ginger while it simmered. It gave the drink a subtle kick that I liked. Feel free to keep it classic or try one of the variations below.
Ingredients
- 1 lb dried purple corn (maíz morado)
- Peel of 1 fresh pineapple (reserve the fruit for another use or dice for garnish)
- 3 cinnamon sticks
- 4 to 5 whole cloves
- A few slices of fresh ginger (optional)
- 16 cups water
- Juice of 2 limes
- 3/4 cup sugar (adjust to taste)
- 1 apple, peeled and diced (optional as garnish)
- Ice
DIRECTIONS
- Simmer the base
In a large pot, combine the purple corn, pineapple peel, cinnamon, cloves, ginger (if using), and water. Bring it to a boil, then reduce the heat and simmer for about 45 minutes. It should smell warm and fruity. - Strain and sweeten
Let the mixture cool slightly, then strain into a pitcher or large bowl. Stir in the lime juice and sugar while the liquid is still warm. Taste and adjust as needed. - Chill
Refrigerate until fully cooled, about 2 to 3 hours. - Serve
Pour over ice. Add a spoonful of diced apple or a few pieces of fresh pineapple if you’d like.
Optional Variations
- Add a splash of orange juice for more citrus
- Try brown sugar or panela instead of white sugar for a richer flavor
If you’re interested in planning a trip to South America that incorporates culinary education, give us a call at 612-315-2894 or email a Knowmad Trip Specialist at [email protected].
Salud, Jenny
Jenny is a marketing and design professional at Knowmad Adventures, which creates private, custom trips to South America. Based in Tucson, Arizona, she’s also a photographer who loves exploring the connection between travel, food, and culture, especially when it involves trying something new in the kitchen. Read Jenny’s biography and learn more about the Knowmad team.
