Chicha Morada: How to Make Peru’s Purple Corn Drink

If you’ve ever sipped a sweet, spiced, deeply purple drink at a Peruvian restaurant, chances are you’ve tasted chicha morada. Made from purple corn, pineapple, cinnamon, and cloves, this traditional Andean beverage is as refreshing as it is eye-catching. But what if you could have a botella de chicha morada in your fridge—ready to pour over ice whenever the craving hits?

Today, we’re showing you how to make chicha morada from scratch and bottle it at home. It’s simple, cost-effective, and a delicious way to bring a taste of Peru right into your kitchen.

What Is Chicha Morada and Why Bottle It?

A Taste of Peru, One Sip at a Time

Chicha morada is a beloved non-alcoholic drink from Peru, traditionally brewed by simmering purple corn with fruit peels and warming spices. It’s naturally sweet (but not too sweet), rich in antioxidants, and full of history—dating back to Incan times.

In recent years, it’s become more popular in the U.S., popping up on Latin menus and in international grocery aisles. But most store-bought versions don’t compare to the real thing made fresh. That’s where bottling chicha morada at home comes in.

Why Bottle Chicha Morada at Home?

Bottling your own chicha morada is:

• Fresh and flavorful – No preservatives, no artificial color, just real ingredients
• Convenient – Keep a chilled bottle in your fridge for meals or guests
• Budget-friendly – Make large batches for less than you’d pay for a single imported bottle
• Customizable – Adjust the sugar, spice, and fruit to match your taste

Once bottled, chicha morada can last up to a week in the fridge—and it tastes even better after a day or two as the flavors meld.

Ingredients and Equipment You’ll Need

Simple Ingredients, Big Flavor

You don’t need much to make your own botella de chicha morada—just a few ingredients you can easily find at your local Latin grocery store or online. The secret lies in the quality of the purple corn and the balance of spice and citrus.

Here’s what you’ll need for one large batch (makes about 2 liters, or a little over two bottles):

• 1 lb dried purple corn (maíz morado) – the star of the show
• Peels from 1 pineapple – scrubbed clean and cut into large strips
• 1 apple, quartered (optional) – adds body and gentle sweetness
• 1 cinnamon stick
• 3–4 whole cloves
• Juice of 1–2 limes – added at the end for brightness
• Sugar to taste (about ½ cup or more depending on your sweet tooth)
• 8 cups (2 liters) of water

Optional extras:

• A few slices of fresh ginger
• Star anise for a more aromatic twist
• Orange peel in place of or alongside pineapple for added citrus depth

Tools You’ll Need to Bottle It

To prep and bottle your chicha morada like a pro, gather these basics:

• Large stockpot (at least 5 quarts)
• Fine mesh strainer or cheesecloth
• Large pitcher or ladle
• Glass bottles or jars with tight lids
• Funnel (helps when pouring into bottles)
• Labels (if you want to date or flavor-code your bottles)

If you’re a first-timer, don’t worry. This is the kind of kitchen project Jake would call “low risk, high reward”—simple steps, satisfying results.

“From purple corn to pineapple peels, every ingredient in chicha morada carries a story—and a purpose.”
Don’t miss our cozy comfort recipe for Chicken Pot Pie Casserole.

Step-by-Step – How to Make Chicha Morada and Bottle It

Simmer the Corn with Fruit and Spices

Start by grabbing your biggest pot—Jake uses the old stockpot Emily brought back from her aunt’s kitchen in New Mexico. Into the pot go:

• The purple corn
• The pineapple peels
• The apple quarters
• Your cinnamon stick and cloves
• And if you’re feeling bold, that slice or two of ginger

Add about 8 cups of water, place the pot on medium-high heat, and bring it all to a gentle boil.

Once boiling, lower the heat and let it simmer uncovered for 45 to 60 minutes. The color will deepen into a rich, reddish-purple hue, and your kitchen will start to smell like something between cider and berry punch.

Jake says this is the part where you just let it be—no need to stir or fuss. Let the ingredients infuse.

Strain and Cool the Liquid

Once your house smells like a spice market and the corn has done its job, turn off the heat. Using a fine mesh strainer or cheesecloth, pour the liquid into a large bowl or pitcher. Discard the solids (or toss them in the compost—Jake always does).

Let the liquid cool to room temperature before you add the next bit—lime juice and sugar.

Add Fresh Lime and Sweeten to Taste

With the base cooled down, stir in the lime juice for brightness. Start with one lime, taste, and add more if needed.

Then add your sugar, a little at a time. Jake starts with half a cup and tastes until it hits that sweet-but-refreshing balance. Some folks like it almost tart, others more like a fruit punch. You do you.

Optional: If you’re feeling adventurous, this is the moment to stir in a touch of orange juice or even a splash of apple cider.

Bottle It Up Like a Pro

Once the flavor’s just right, it’s time to bottle your chicha morada.

1. Use a funnel to pour the finished drink into clean glass bottles or jars.
2. Seal them tightly.
3. Refrigerate for at least 2–3 hours before serving—it’s best served ice-cold.

This brew will keep in the fridge for up to 5 days, though Jake swears it never lasts that long at their place. Emily loves it over ice with a slice of orange, and their daughter sneaks a glass with every snack.

If you’re prepping ahead for a gathering or picnic, store the bottles lying flat in the fridge and shake gently before serving, as natural sediments may settle at the bottom.

“Once you’ve simmered everything to perfection and strained it right, you’ll understand why Jake calls it ‘purple gold in a bottle.’”
If you love perfectly cooked grains, you’ll enjoy our guide on How to Cook Jasmine Rice.

Why Purple Corn Matters – Health, Culture, and Taste

A Story in Every Sip

Jake always says that some ingredients carry more than flavor—they carry stories. And purple corn is one of them.

This isn’t just a colorful grain. Maíz morado, as it’s called in Peru, has been grown in the Andes for thousands of years. It’s a crop tied to mountain soil, ancient festivals, and family gatherings where big pots of chicha morada bubble away like tradition in liquid form.

Emily once compared it to sweet tea in the South or spiced cider up North—it’s more than a drink. It’s a way of sharing something deeply rooted.

Taste That Speaks for Itself

Before you even think about any benefits, take a sip.

Chicha morada is sweet, tart, spiced, and just a little earthy. It doesn’t taste like soda, juice, or tea—it’s its own thing. The purple corn gives it a mellow, almost berry-like undertone, while the cinnamon and clove bring warmth without being too heavy.

Pineapple and apple brighten it up, and the lime at the end lifts it perfectly. It’s the kind of drink Jake keeps pouring because it feels clean, full-flavored, and oddly comforting.

It’s refreshment with a little depth—and that’s rare.

A Quiet Nod to Nutrition

Now, Jake’s not the kind of guy to count calories or chase trends, but even he can appreciate what purple corn brings to the table.

The color you see—that deep, royal purple—comes from natural pigments called anthocyanins. And while we won’t turn this into a health blog, let’s just say a lot of folks are talking about these antioxidants for a reason.

Jake says, “It’s like a drink with a good heart.” No caffeine, no fizz, no fake stuff. Just ingredients you recognize, brewed the old way, and sweetened to your liking.

Emily likes to pour a glass for their daughter after school instead of store-bought juice—and Lucky, their Dalmatian, just likes the smell.

Flavor Twists and Regional Variations

The Classic Recipe with Farmhouse Flair

At the Miller place, when Jake first made chicha morada with Emily, they followed the traditional Peruvian method: purple corn, pineapple cores, cinnamon sticks, cloves, apple chunks, and a touch of lime. The house smelled like a spiced orchard, and even Lucky stopped sniffing around the grill to hang by the pot.

But the beauty of chicha morada is that it’s flexible. Once you’ve got the base, you can twist it your way.

Jake and Emily’s Farmhouse Twists

• Orange zest instead of lime for a softer citrus finish
• Maple syrup instead of white sugar—adds depth and farmhouse charm
• Star anise for a deeper spice note (Jake calls this the “holiday blend”)
• Frozen berries in the final steeping stage to boost the fruity tang

Whether you’re simmering a batch for a cookout or bottling it for the week, the flavors of chicha morada can bend to the season—or whatever you’ve got in the pantry.

Regional Takes Across Peru

In coastal Lima, you’ll often find it sweeter and served ice-cold on hot afternoons. In the Andes, it’s earthier, sometimes brewed longer and spiced heavier. Some towns blend it with a touch of fermented chicha de jora (a distant cousin) for a more traditional kick.

Jake hasn’t tried that version yet—but he says when he does, he’ll bring his boots and a notebook.

“Want to give a twist? Try adding clove or apple for a fall-inspired vibe.”
Discover great ideas like our Smoked Cream Cheese—a creamy, smoky surprise perfect for side pairings.

Conclusion: Bottled Tradition With a Farmhouse Touch

Jake always says, “The best drinks tell stories.” And chicha morada does just that—with every fruity sip carrying centuries of tradition, family recipes, and a bit of Peruvian soul. Whether you’re making a single botella de chicha morada to chill in the fridge or prepping a batch for friends on the porch, you’re doing more than just following a recipe. You’re blending culture, flavor, and heart.

Out at the Miller farmhouse, Jake and Emily may not have Peruvian cornfields nearby, but that hasn’t stopped them from celebrating new flavors. Now it’s your turn—grab a pot, simmer down some purple corn, and bottle up a little bit of magic.

Because around here, we believe any good meal—or drink—should come with a story worth sipping.

From our kitchen to yours—cheers to trying something new.

—Jake, Emily & Lucky the Dalmatian

botella de chicha morada: How to make it at home

Print Recipe

A traditional Peruvian drink made with purple corn, pineapple, and warming spices—bottled to enjoy any time. Refreshing, antioxidant-rich, and full of soul.

• Author: Chef Alex
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 liters 1x
• Category: Drinks
• Method: Stovetop
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

• 1 lb dried purple corn (maíz morado)
• Peels from 1 pineapple, scrubbed and sliced
• 1 apple, quartered (optional)
• 1 cinnamon stick
• 3–4 whole cloves
• Juice of 1–2 limes
• ½ cup sugar (or to taste)
• 8 cups (2 liters) water
• Optional: a few slices of fresh ginger, star anise, orange peel

Cook Mode Prevent your screen from going dark

Instructions

1. Place purple corn, pineapple peels, apple, cinnamon stick, cloves, and optional ginger in a large stockpot.
2. Add 8 cups of water and bring to a boil over medium-high heat.
3. Reduce heat and simmer uncovered for 45–60 minutes until the liquid turns deep reddish-purple and fragrant.
4. Strain the mixture through a fine mesh strainer or cheesecloth into a large bowl or pitcher. Discard the solids.
5. Let the liquid cool to room temperature.
6. Stir in lime juice to taste, starting with one lime.
7. Add sugar gradually, tasting as you go until the desired sweetness is reached.
8. Optional: stir in a splash of orange juice or apple cider for a twist.
9. Use a funnel to bottle the chicha morada in clean glass jars or bottles. Seal tightly.
10. Refrigerate for 2–3 hours before serving. Best enjoyed ice-cold. Keeps up to 5 days in the fridge.

Notes

For a deeper spice profile, add star anise or swap lime for orange zest. Maple syrup also adds farmhouse charm. Natural sediment may settle—shake gently before serving.

Nutrition

• Serving Size: 1 glass (250ml)
• Calories: 80
• Sugar: 16g
• Sodium: 5mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg