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    Home / Bolivian Kitchen / Chicha Morada Boliviana

    Chicha Morada Boliviana

    A deep-purple, spice-scented corn drink simmered with pineapple — served cold over ice in the lowlands, warm in the highlands.

    ⏱ 15 minPrep time
    🔥 45 minCook time
    🍽 8Servings
    🏷 Bolivian KitchenCategory
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    Chicha morada turns purple corn into a fragrant, jewel-toned drink with cinnamon, cloves, and pineapple. Across the Andes it is poured at family lunches and street stalls alike, refreshing and endlessly refillable.

    Purple Corn Punch

    The color is spectacular — a deep violet that looks like magic in a glass — and the flavor is softly sweet, gently spiced, with a bright hint of pineapple. It is refreshing cold, comforting warm, and impossible to resist.

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    Step by stepInstructions

    1. Combine the purple corn, pineapple chunks and rind, cinnamon, cloves, and water in a large pot.
    2. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes, until the liquid is deeply purple and fragrant.
    3. Strain the drink, then stir in the sugar and lime juice while it is still warm.
    4. Chill thoroughly, or serve warm, and pour over ice with a slice of pineapple.

    💡 Chef tips & storage

    The pineapple rind is the secret — it adds bright, fruity depth. The concentrate keeps 5 days refrigerated; dilute with a splash of water when serving.

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    Recipe details

    Prep15 min
    Cook45 min
    Servings8
    CategoryBolivian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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