Drinks Nonalcoholic Drinks Non-Alcoholic Cocktails Chicha Morada Be the first to rate & review! Chicha morada, a refreshing sweet-tart Peruvian drink, gets its gorgeous hue from dried purple corn. Garnished with chunks of pineapple and apple and spiced with cinnamon and cloves, this sangria-like mocktail is the perfect summer drink. Slideshow: More Party Punch Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: © Abby Hocking Active Time: 30 mins Total Time: 5 hrs Yield: 9 cups Ingredients 1 pineapple (3 /2-pound trimmed, peeled and cored, peel and core reserved, one-quarter of the pineapple diced) 2 Granny Smith apples (1 quartered) 1 bag dried purple corn (6-ounce see Note) 2 cinnamon sticks (-inch) ½ teaspoon whole cloves ¾ cup light brown sugar (packed) ½ cup fresh lemon juice (plus 2 tablespoons fresh lemon juice) ½ cup fresh lime juice (plus 2 tablespoons fresh lime juice) 1 teaspoon kosher salt Ice (for serving) Lime wheels (for garnish) Directions In a large saucepan, combine the pineapple peel and core with the quartered apple, the purple corn, cinnamon sticks, cloves, sugar and 14 cups of water. Cover and bring to a boil over moderately high heat. Uncover, reduce the heat to moderate and simmer until the corn is softened and the liquid is slightly reduced, about 1 hour. Using a slotted spoon, remove and discard the solids. Pour the liquid through a fine-mesh strainer into a large heatproof bowl and let stand until no longer steaming, about 45 minutes. Whisk in the lemon juice, lime juice and salt and refrigerate the chicha morada until very cold, about 2 hours. Peel, core and finely dice the remaining apple. Add the apple and the diced pineapple to a pitcher or punch bowl, then pour the chicha morada on top. Serve in glasses over ice, garnished with lime wheels. Make Ahead The recipe can be prepared through Step 2 and refrigerated for 4 days. Notes Dried purple corn is available from amazon.com. Rate It Print