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botella de chicha morada: How to make it at home

botella de chicha morada on a rustic table
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A traditional Peruvian drink made with purple corn, pineapple, and warming spices—bottled to enjoy any time. Refreshing, antioxidant-rich, and full of soul.

Ingredients

Scale
  • 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

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

Find it online: https://www.adorarecipes.com/botella-de-chicha-morada/