Blueberry Chicha

A Pacific Northwest version of Peru’s purple corn drink.

Blueberry Chicha, photo by Nico Vera.

To my Quechua ancestors corn was an integral element of their food and drink culture. And today, families from Lima to the Andes boil maiz morado (purple corn) to make a spiced elixir that is the base for chicha morada—a traditional non-alcoholic drink. It’s so popular in Lima that corner markets stock various chicha morada powder packets, much like instant Kool-Aid, for those seeking a quick fix.

But living in the Pacific Northwest, I strive to cook with local ingredients. So instead of using imported Peruvian purple corn, this version subs in blueberries. The drink’s aromatics come from syrup spiced with cinnamon, cloves, and orange peel. While the lime juice, fresh mint, and blueberries on a toothpick give the drink a cocktail vibe that celebrates summer.

I think this drink would have delighted my mom, she really liked chicha morada and was a big fan of blueberries. I wish I could make this drink for her and pair it with the blueberry muffins that she used to bake for us.

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Blueberry Chicha

1 Serving

• 2 ounces blueberry purée

• 1 ounce spiced syrup

• 1 ounce fresh lime juice

• ice

• lime round, for garnish

• mint sprig, for garnish

• blueberries on a toothpick, for garnish

Blueberry Purée

• 1/2 cup fresh blueberries

• 5 ounces water

Spiced Syrup

• 1/2 cup water

• 1/2 cup cane sugar

• 1 cinnamon stick

• 2 cloves

• peel from half an orange

For the blueberry purée, in a tall container, combine 1/2 cup fresh blueberries with 5 ounces water. Blend with an immersion blender then pass the purée through a fine mesh strainer into a mason jar. Compost the leftover skin.

For the spiced syrup, in a saucepan over medium to high heat, combine 1/2 cup water, 1/2 cup cane sugar, 1 cinnamon stick, 2 cloves, and the peel from half an orange. Bring to a gentle boil, reduce the heat, and stir to dissolve the sugar. Simmer for 5 minutes to let the spices infuse into the liquid. Remove from the heat, strain into a mason jar, and let cool before using. Compost the spices and peel.

In an 8 ounce glass or mason jar with ice, combine 2 ounces blueberry purée, 1 ounce syrup, and 1 ounce lime juice. Stir vigorously to mix well. Garnish with a lime round, mint sprig, and blueberries on a toothpick.