Chicha Morada


Yield: 2 gallons

  • 2 (15-ounce) bags dried purple corn (maíz morado)
  • Rind and core from one large, ripe pineapple
  • 2 tart Granny Smith apples, quartered
  • 4 Ceylon cinnamon sticks, broken (also called Mexican cinnamon or canela; can substitute 2 to 3 Cassia cinnamon sticks)
  • 6 cloves
  • Peel of 1 orange
  • 2 gallons plus 1 cup water
  • Juice of 7 limes
  • Sweetener of your choice: palm sugar, white sugar, simple syrup, agave nectar, honey, etc.



  1. Combine purple corn, pineapple scraps, apples, cloves, cinnamon, and water in a large stockpot. Bring to a boil, cover the pot, and reduce to a simmer, covered, for 45 minutes and then uncover the pot and continue simmering for 30 more minutes until the corn kernels should have cracked open.
  2. Strain the liquid into an open container and let cool.
  3. Stir in lime and lemon juice. Sweeten to taste. Put in the fridge until completely chilled and serve over ice. Garnish with lime or chopped apple and pineapple, if desired.