What Is Chicha Morada? Peruvian Drink You’ll Love

When it gets real hot—like L.A. in mid-July, sun blazing and the car seats ready to melt your skin—Jack reaches for something way cooler than soda. It’s Chicha Morada, a deep purple, fruity drink he first tasted in Lima while visiting his wife’s family.

Honestly? One sip, and he was hooked. Cold, sweet, spiced with cinnamon and citrus—it was like nothing he’d ever had. And now? It’s become a summer staple in his house, served alongside grilled chicken or spicy rice dishes while the kids splash around in the yard.

So, what exactly is it – What Is Chicha Morada?

Chicha Morada is a traditional Peruvian drink made by boiling dried purple corn with fruits and spices. The result? A bold, ruby-red drink that smells like cinnamon and tastes like chilled apple cider got a tropical upgrade. You’ll spot it everywhere from high-altitude Cusco to beachy Lima, each version a little different, but always refreshing.

Jack’s brother-in-law makes it with pineapple skins. His neighbor tried it with mango once. But the classic version? That’s where the magic is.

Let’s talk ingredients. The heart of it all is Peruvian purple corn—deep violet in color and loaded with antioxidants. You simmer it in a big pot with whole cloves, a cinnamon stick, and some chopped fruit—typically green apples or pears. After about 50 minutes on the stove, you strain it, sweeten it with sugar or panela, and let it chill in the fridge until it’s ice-cold.

Before serving, you’ll squeeze in some fresh lime juice and toss in diced fruit. It’s one of those drinks that’s both refreshing and snack-worthy—Jack’s kids love fishing out the apple chunks with a spoon.

Looking for another fruity Peruvian classic? Check out our twist on botella de chicha morada—it’s got all the same charm, but bottled and ready to chill.

How to Make It (Jack’s Go-To Recipe)

Here’s how Jack makes his summer batches:

You’ll need:

• 1 lb purple corn (about 4 ears)
• 1 gallon water
• 1 cinnamon stick (4–5 inches)
• 6 cloves
• ½ cup sugar (or to taste)
• 3 apples or pears (diced)
• Juice of 4 key limes

Steps:

1. Rinse the corn and toss it in a large pot with any loose kernels.
2. Add water, cinnamon, and cloves. Bring it to a boil, then simmer for 45–50 minutes.
3. Let it cool slightly, then strain into a pitcher. Stir in the sugar.
4. Chill for 3+ hours.
5. Before serving, add fresh fruit and lime juice. Stir, pour over ice, done.

Bonus tip from Jack: reuse the leftover corn solids for a second batch. Just refill the pot with water, boil again, and you’re golden. You’ll know the corn’s done when the kernels split open like popcorn mid-transformation.

Storing It (If You Don’t Drink It All in One Day)

Chicha Morada keeps well in the fridge for up to 4 days—but only if you wait to add the fruit and lime until right before serving. If you mix them in too soon, the fruit turns mushy and the citrus starts to taste bitter.

Jack made that mistake once at a family BBQ. His cousin still won’t let him live it down.

Fun Twists If You’re Feeling Fancy

Jack swears by tossing pineapple rinds into the pot. Adds a whole new layer of flavor. Some folks use brown sugar or even chancaca (that rich, unrefined Peruvian cane sugar) to sweeten things up the old-school way.

Want something with even more flair? Try mixing in chopped guava or mango before serving. Makes it perfect for a summer party—or just a backyard Tuesday.

Speaking of sweet add-ons, if you’ve got leftovers and need a fun drink pairing, Jack says it goes surprisingly well with this frozen cherry vanilla cola. Don’t knock it till you try it.

And for a savory pairing? Serve Chicha Morada next to something spicy and comforting, like adobo sauce chicken or a plate of rice and buffalo mozzarella salad.

Oh—and if you’re wondering how to prep the perfect rice to go with it, here’s a handy guide to cooking jasmine rice without turning it into sticky mush.

Final Sip

At the end of the day, Chicha Morada isn’t just a drink—it’s a story in a glass. It’s tradition, comfort, and refreshment all in one. Whether you’re sweating it out in California or throwing together a backyard BBQ, this drink cools you off and brings everyone to the table.

It’s Jack-tested. Family-approved. And honestly? You’re gonna want a second glass.