Chicha Morada // Purple Corn Juice

Chicha Morada seems like the perfect autumn beverage. The spices are warming, the tart fruits make you pucker and overall it leaves you wanting more. This is truly one of my favorite drinks to prepare and enjoy!

Chicha Morada // Purple Corn Juice


3-4 purple corn cobs
1 quince, peeled & cut in 16 pieces
Rind and core of half a golden pineapple
2 cinnamon stick
6 cloves
4 liters of water
1 cup of sugar
1/4 cup of fresh squeezed lime juice


    1. Combine purple corn cobs, quince, pineapple, cinnamon stick, cloves and water in a large pot. Bring to a boil.
    2. Turn down heat and simmer until the color darkens and the mixture begins to reduce in volume, about 45 minutes.
    3. Cool and strain completely. Stir in sugar until dissolved.
    4. Cool completely. Add lime juice.
    5. Chill and serve.

Yield: 10 cups

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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3 Responses

  1. Erin says:

    I just made this recipe for the first time, and my (Peruvian) husband loved it!! Thank you!

  1. January 7, 2013

    […] Algarrobina 97. Chicha Morada 98. Chilcano 99. Chocolate Caliente 100. Emoliente 101. Pisco Sour […]

  2. November 2, 2014

    […] in Peru, the most popular way I see quince used in boiled with other fruit to make the delicious Chicha Morada […]

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