Purple Corn Drink Chicha Morada Recipes

PERUVIAN CHICHA MORADA

Peruvian Chicha Morada image

Chicha morada is a beverage originated in the Andean regions of Perú that's made from purple corn, along with fruit and spices. Served over ice, this delicious drink is very popular throughout Peru.

Provided by Adrianna Adarme

Categories Drinks

Time 55m

Number Of Ingredients 8

Ingredients

1 (15-ounce) bag of dried purple corn
16 cups water
3 whole cinnamon sticks
5 whole cloves
1 whole pineapple, diced ((peel reserved))
1 1/2 cup white granulated sugar
1/2 cup fresh lime juice
1 green apple (diced, for serving (peel reserved) )

Steps:

To a large pot, add the dried purple corn, water, cinnamon sticks, cloves, the pineapple peels, sugar and apple peel. Heat over high heat and once the mixture reaches a boil, reduce the heat to medium-low and simmer for 45 minutes.
Remove the chicha from the heat. Place a strainer atop a large bowl and pour mixture through it, catching the large corn ears, pulp and pineapple. Transfer to a pitcher and allow to come to room temperature before refrigerating until cold. When the chicha has gotten cold, stir in the lime juice, diced pineapple and diced green apple. Divide amongst glasses and serve.

Nutrition Facts : ServingSize 10 g, Calories 124 kcal, Carbohydrate 2 g, Cholesterol 3 mg, Sodium 5 mg, Fiber 2 g, Sugar 15 g

PERUVIAN CHICHA MORADA DRINK

Peruvian Chicha Morada Drink image

Sweet, cool, purple fruit juice made from purple corn! Indigenous to the Inca Natives of Peru in South America, it has a yummy, refreshing flavor. It's definitely worth the time it takes to prepare it! You'll get rave reviews from friends who try it.

Provided by Kat Negrete

Categories World Cuisine Recipes Latin American South American Peruvian

Time 5h

Yield 10

Number Of Ingredients 8

Ingredients

1 gallon water
1 (15 ounce) package dried purple corn (maiz morado)
2 cinnamon sticks
1 tablespoon whole cloves
5 large lemons, juiced
1 ½ cups brown sugar
½ cup fresh pineapple, chopped
½ apple, chopped

Steps:

Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
Stir in the chopped pineapple and apple before serving over ice.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 62.8 g, Fat 2.3 g, Fiber 4.6 g, Protein 6.3 g, SaturatedFat 0.4 g, Sodium 46.9 mg, Sugar 32.6 g

MAZAMORRA MORADA (PURPLE PUDDING)

Mazamorra Morada (Purple Pudding) image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 pounds dried purple corn on the cob (maiz morado)
10 cups water
1 pineapple, washed, stem and bottom removed, diced with skin on
2 fresh quince or green apples, washed and chopped with skins on
2 cinnamon sticks
8 whole cloves
Juice of 1 lemon
1 1/2 cups sugar
1/2 cup dried prunes
1/2 cup dried cherries
1/2 cup dried apricots
1 1/2 cups sweet potato flour or 3/4 cup cornstarch
Ground cinnamon (for garnish)
Crema

Steps:

Soak the purple corn in the 10 cups of cold water overnight. Transfer the corn to a large pot and measure the soaking liquid. Add enough water to make 15 cups. Pour the liquid back over the corn, and add the pineapple, quince, cinnamon sticks, cloves, lemon juice and sugar. Bring to a boil, reduce the heat, and simmer for 2 to 2 1/2 hours.
Remove from the heat, remove the corn cobs and strain the mixture, pressing against the strainer with a spoon to extract all the juice from the fruits and spices. There should be about 8 cups of liquid. If not, place the corn and fruit in a saucepan with water just to cover and simmer for about 20 minutes. Strain and add amount needed to total 8 cups. Discard the corn and fruit. Place the liquid in a heavy saucepan, reserving 1 cup of the liquid.
Add the dried prunes, cherries and apricots to the 7 cups of liquid.
In a small bowl, combine the reserved 1 cup of liquid and the sweet potato flour or cornstarch. Mix thoroughly with a fork until dissolved. Pour this mixture back into the saucepan with the liquid and dried fruits. Bring to a boil over medium heat, whisking until the mixture is thick, about 25 minutes.
Remove from the heat and pour the pudding into a deep 2 quart serving dish or individual ramekins. Let cool. To serve, dust the top with ground cinnamon.
Serve the pudding with crema.

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