Chicha Morada


  • 4 purple corns dried (3/4 kilo)
  • peel of large pineapple
  • peels of 3/4 kilo Granny Smith apples
  • 1 cup of sweetener by choice ( I used coconut sugar, but mapple, agave is also possible)
  • 4 cloves
  • 1 cinnamon stick
  • juice of 4 lemons
  • 4 ltr water


Start by peeling the pineapple and the apples. Place the corn, the peels , the cloves and cinnamonstick in a large pot together with 3 liters of water and bring to boil. Let cook for 45 minutes. Pour the mixture in a sieve in another large pot . Replace the remains (the peels etc.) in the sieve back into your empty pot. Add 1 liter of water and bring to boil again and cook for another 45 minutes. Sieve again and add this moisture to the first cooked moisture. Add the sugar and the lemon juice. Bring to taste and let cool. When cooled place in the fridge and let it get really cool.

Serve any time, but especially on a warm summer’s day!


  • serves: +/- 15
  • preparation time: approx. 2 hours minutes