Chicha Morada Magic

For Weight Loss and Detox Chicha morada is a summer drink made from purple corn or maiz morado. Its origins date back to the Incan Empire and it’s still a popular drink among modern Peruvians.

Not only is it refreshing, it also curbs your appetite and has incredible antioxidant levels – even higher than blueberries!

In addition, Chica Morada may also have anti-inflammatory and anti-carcinogenic properties, promote blood flow, reduce cholesterol and play a beneficial role in supporting healthy blood sugar levels. Not bad for a simple little vegetable drink!

Ingredients:

1 lb of purple corn cobs or ¼ lb of purple corn kernels
4 quarts of water
2 cinnamon sticks
2 cloves
Sweetener (True Blue Agave, Yacon Syrup, or several handfuls of pineapple chunks)
½ cup fresh lime juice
1 cup of fresh fruit

To get your own fix, fill a pot with the cobs or kernels and add about 4 quarts of water. Add cloves and cinnamon sticks. Either soak overnight (for a raw recipe) or bring the water to boil over high heat (for a faster recipe).

Cover the pot and let it simmer for about one hour. It will turn a very cool eggplant purple color.

Pour the liquid into a glass container if you don’t have the traditional urpu jar. Fill the pot up with water again, and cook over low heat. After about 1 hour, pour the liquid into the same glass container. Squeeze a ½ cup of fresh limes into the mixture. Let it cool down and then put it in the refrigerator. You will be set for the whole week!

Chicha morada makes a unique punch to serve at a summer barbecue! Garnish with fruit when ready to serve. For a festive party, add a couple of shots of Pisco to give your brew a little zing. Some Peruvians add Aji peppers for a kicked-up version called chicha picante.

For a simpler process, try adding purple corn extract to your smoothies, juices, desserts or sauces, either as a nutrient-boost or as a natural food-coloring: your kids will get a kick out of eating purple cake!

Have a nutritious purple-powered day!

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2 Comments

  1. JN said,

    October 25, 2007 at 4:45 am

    Aren’t pineapple skins and/or cores an essential part of the recipe? Maybe add purified bromelain if you don’t care for the pineapple flavor?

  2. purplecorn said,

    November 13, 2007 at 9:53 pm

    You’re right!

    Thanks for the correction…


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