Chicha Morada

Recipe: Chicha Morada

Makes : about 3 quarts | Beverages Dairy Free , Vegan
Find bags of dried purple corn (on the cob) in South- or Latin American markets or mail order through Chicha Morada is not only an intriguing and delicious beverage, but a healthy source of antioxidants as well. Drink it warm or over ice with a lime wedge.


  • 1 whole pineapple
  • 1 (15 to 16 ounce) bag dried purple corn
  • 1 apple, quartered
  • 4 cinnamon sticks
  • 6 whole cloves
  • 1 gallon water
  • 3/4 cup pineapple juice
  • 6 tablespoons light agave nectar
  • 6 tablespoons fresh lime juice


  • You will need the pineapple peel and core for this recipe. Remove and discard the top of the pineapple. Rinse the pineapple. Cut off the ends and put them in a large stockpot. Stand the pineapple on a cutting board and cut off the peel with a sharp knife. Put the peel in the pot. Slice the fruit away from the core--save the fruit for eating--and put the core in the pot. Add the purple corn, apple, cinnamon sticks and cloves to the pot and then add the water. Bring to a boil. Reduce the heat and simmer, partially covered, for one hour. The liquid should be deep purple and taste fruity and spicy (though still unsweetened). If you feel like the infusion needs to be stronger, simmer for up to 30 minutes more.
  • Remove the pot from the heat and strain the liquid into a large bowl. Stir in the pineapple juice, agave, and lime juice. Taste and add additional sweetener or lime juice if needed. Transfer to a pitcher or other sealable container. My preferred way to serve Chicha Morada is chilled, over ice, but it's actually quite delicious warm as well.


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  1. Dori says:

    This is really cool Laura! Thanks for sharing!

  2. Debbie says:

    I tried your Moroccan sweet potato salad in the Oregonian. I didnt have any almonds so I used white sesame seeds and smoked sesame seeds. This revision came out yummy.

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