Garnish with a simple lime slice or by cutting apple and/or pineapple cubes.
History of Chica Morada
Chica morada is a typical and popular Peruvian drink. It's made from a dark purple variety of corn which is intensively cultivated in the Andes mountain range in Peru. It is also grown in other areas of America, but in smaller quantities. Its history and its consumption date back to the time of the Incas. Currently, it is still consumed in traditional form, boiling the "morado" corn in water, with pineapple peel, quince, a pinch of cinnamon and cloves; drain and let it cool and then add sugar and lemon. The traditional formula of its preparation is not very rigid, and can vary by adding diced fruit, for example, apple.
The preparation of artisanal chicha is very popular in South-Peruvian areas, its variant is chicha de jora, a craft beer used as an aperitif or in the preparation of typical dishes and not to be confused with chicha morada, the soft drink that is instead prepared with pineapple peel and cloves, because the term jora refers to the malted corn used for fermentation.
Always present in religious rituals and popular events, corn is closely linked to the Peruvian culture and diet. The name of chicha de jora comes from the ancient Quechua language, from ahja, inspired by the aaaaj that is repeated with each drink.