Hey Lykkers! Sweltering days call for heroic drinks, and Peru’s Chicha Morada is here to save the summer.

This vibrant purple corn brew isn’t just a thirst-quencher—it’s a sip of Andean tradition, packed with fruity zest and spice. Forget boring sodas; let’s brew magic!

What Is It?

Born in Peru’s Andean highlands, Chicha Morada is a centuries-old elixir made by simmering dried purple corn with cinnamon, cloves, and fruit scraps. Unlike its fermented cousin, this version is non-alcoholic, making it a family-friendly star. Its deep violet hue comes from anthocyanins—the same antioxidants in blueberries—so it’s as healthy as it is gorgeous.

Kitchen Prep

Raid your pantry for:

- 1 bag dried purple corn (15 oz)—find it at Latin markets or online.

- 16 cups water (or reuse the corn for a weaker second batch!).

- 3 cinnamon sticks + 5 cloves for warmth.

- 1 pineapple (peel for brewing, flesh for topping).

- 1½ cups sugar (adjust to taste).

- ½ cup lime juice for tangy balance.

- 1 crisp green apple (diced for crunch).

Brewing Magic

1. Spice Infusion: In a large pot, combine water, purple corn, cinnamon, cloves, and pineapple peel. Let it boil, then simmer for 45 minutes until your kitchen smells like a Lima street market.

2. Strain & Sweeten: Pour the mix through a fine strainer into a bowl. Discard solids (or reuse them with 8 cups water + ¾ cup sugar for a lighter batch). Stir in sugar while warm.

3. Citrus Kick: Once cooled, add lime juice—this brightens the deep flavors.

4. Serve with Flair: Fill glasses with ice, pour the chilled chicha, and crown it with diced apple and pineapple. For extra drama, add a cinnamon stick stirrer!

Pro Tips

- Batch Hack: Simmer used corn/peels again with half the water and sugar for a milder "leftovers" version.

- Sweetness Control: Start with 1 cup sugar, then tweak. Love tartness? Add extra lime zest.

- Fruit Fiesta: Toss in berries, peaches, or mango for a tropical twist.

Sip & Shine

This drink is a flavor fiesta—earthy corn, spicy cinnamon, and zesty lime dance in every sip. Serve it at:

• BBQs: Swap soda for this showstopper.

• Brunch: Pair with Papa a la Huancaina.

• Meal Prep: Keep a pitcher chilled for instant refreshment.

Fun fact: In Peru, street vendors sell Chicha Morada alongside empanadas—it’s the ultimate combo!

Wrap-Up

Lykkers, ditch the mundane and embrace Peru’s liquid jewel. Whether you’re cooling off or hosting friends, Chicha Morada turns every sip into a mini-vacation. So, grab that corn, channel your inner Andean chef, and let’s toast to vibrant flavors!