Chicha Morada and Cebada de la Cerveza are Peruvian drinks that are easy to make for parties and are great crowd-pleasers. Although there are many versions of these recipes, my good friends Marino and Hilda Valencia make what I think are the best versions. They own a professional food and drink stand in Peru and are widely known in the area in which they work as serving delicious food and incomparable Chicha drinks. They kindly showed me step-by-step how to make their famous Chicha Morada and Cebada de la Cerveza.
Chicha Morada
Chicha Morada is a Peruvian drink made mainly from purple corn. The taste is sweet, but is especially good with the right amount of freshly squeezed lime juice. Chicha Morada is recognized as being high in anti-oxidants and can quickly quench thirst, which is especially appreciated by parched party-goers.
Chicha Morada Recipe:
This recipe is for 18 to 20 liters (one large 20-liter bin). As a reference, Marino mentions that one liter will provide enough Chicha for four people if they have one glass each.
- 1 kilogram and 400 grams of purple corn – Marino mentions that the amount of corn will depend on the type of corn; he notes, "If it is very dark, then only one kilogram and 300 grams will be needed. If it is a lighter shade of purple, then about one-and-a-half kilograms will be needed."
- 8 cinnamon sticks
- 1 tablespoon of fennel seeds
- 9 to 10 liters of water, 2 batches
- ¾ cup of freshly squeezed lime juice
- 1 kilogram (to taste) of sugar, white or brown (brown preferred)
Instructions for making Chicha Morada:
- Remove the corn kernels off the corn and pound the corn cob to "bring out the flavor" during the boiling process. Wash these in hot water.
- Combine the purple corn and cobs, cinnamon sticks, fennel seeds and first batch of water and bring to a boil.
- After boiling for 15 minutes, strain the liquid mixture into the large beverage bucket.
- Repeat step #2 for the next 9 to 10 liters of water, using the same purple corn, fennel seeds and cinnamon sticks that were used in the first batch.
- Add the second batch of the Chicha mixture to the first one and allow to cool for the next day. For instance, you might make the Chicha drink in the evening, ready to serve the next day, or in the morning, ready to serve in the evening.
- Half an hour before serving the drink, add lime juice and sugar.
Option: Many people like to add apple or pineapple at step #6, however, Marino and Hilda mention that this makes the drink ferment much faster. Otherwise, the drink can last a few days if refrigerated. Marino and Hilda’s version does not include apple or pineapple, but is the lime-only version. This is by far, my favorite version of Chicha Morada, as the lime juice is more intense and the drink is not so sweet.
Although purchased brands of Chicha Morada are available in stores, the personalized homemade Chicha is favored by many for its rich and fresh flavor.
Cebada de la Cerveza
Cebada de la Cerveza is also a refreshing Peruvian drink. Because of the barley, it has a similar taste to some beers, hence the name "cerveza", which means "beer" in Spanish. Many enjoy this drink for its health benefits, including those that come with flax seeds.
Cebada de la Cerveza Recipe:
- 300 grams of barley (known as "cebada" in Peru)
- 100 grams of flax seed (known as "linaza" in Peru)
- 8 cinnamon sticks
- Horsetail grass, with leaves removed (known as "cola de caballo" in Peru). Use amount as shown in picture below.
- 9 to 10 liters of water, 2 batches
- ½ cup of fresh lime juice
- ¾ kilogram of sugar, brown preferred (to taste)
Instructions for making Cebada de la Cerveza:
- Toast the barley in a saucepan until it changes color. Allow barley to cool.
- Combine ingredients #1 to #5 (barley, flax seed, cinnamon sticks, cola de caballo and water) and bring them to a boil in the same manner as the Chicha Morada recipe.
- After boiling for 15 minutes, strain the liquid mixture into the large 20-liter beverage bucket.
- Repeat step #2 for the next 9 to 10 liters of water, using the same barley, flax seed, cola de caballo and cinnamon sticks that were used in the first batch.
- Add the second batch of the Cebada de la Cerveza mixture to the first one and allow to cool for the next day.
- The mixture can be either hot or lukewarm when the sugar is added.
- Once the mixture is lukewarm, the lime juice may be added.
Cebada de la Cerveza is best consumed the same day, but can still maintain its flavor for another day or two. Some prefer to refrigerate what is not consumed on the same day.
So, for a unique party drink, enjoy a "taste of Peru" by serving Chicha Morada or Cebada de la Cerveza. The health benefits are an additional perk to the delicious flavor.
Brandy Pearce - As a seasoned traveler, dental professional, educator and jewelry designer, Brandy's articles are insightful, interesting, and full of ...
