Chicha Morada Herb Mix Authentic Peruvian Mix- All-Natural Purple Mix Blend with Purple Corn, Cinnamon Clove Dried Pineapple (120g)

Taste and feels better than the chicha morada they sell already in powder

I wanted to make chicha morada at home that tasted like the Peruvian restaurant's chicha, but with the convenience of a prepackaged bag that wasn't powder. This is very close to it! I would do the whole bag with 1800 mL of cold water (I thought it was too diluted at 2000 mL), added 3-4 medium sweet apples diced, 4 additional cinnamon sticks, 4 additional cloves, and the juice of 3-4 limes (adjust to your preference of acidity). I also founds that the simmer time should be longer than directed on the package, I boiled it and then lowered it to a simmer for 1 hour. I added about 70-80 grams of cane sugar and 1 spoon of brown sugar, but adjust to your taste. Chill and serve over ice and it was great!

Well, what should I say about this? honestly I feel like the bad reviews are because they don't know how to prepare this because there is no possible way they say this doesn't taste good like...what?? are you sure you are preparing this the right way???. The flavor is amazing literally the best chicha morada I had tried before since I moved to the usa. I'm Bolivian but we still share part of Peruvians culture [we do drink chicha morada as well] and I can't be happier to drink this amazing chicha. THIS IS LIKE MY 4TH TIME ORDERING THIS. <3 loveeee itt.

The “instructions” on the package are just icons. 1 package, 2 pitchers, etc. no indication of how much water is in a pitcher. The company’s website clarified: 1 pitcher = 1 liter. I wouldn’t have guessed. No indication of temperature for cooking. Also no indication about straining the results. Eventually this tasted as good as what I had in a Peruvian restaurant!

We enjoyed making this! We even shared it at school and it was well received. We made about 2 liters with the contents of this whole package. It's a simple way to make Chicha Morada that's close to the traditional process without having to source each individual ingredient.

Chica Morada has a nice look to the liquid after it has been made (bring water to hot (~200F) and then simmer for roughly 30-45 minutes. I recommend using the entire bag and 1 gallon of water. I did trial and error as it was my first time and my belief is that is what would work the best. I had some hot and I did like it. The cinnamon and clove helped clear out my chest congestion. However, I appreciated it far more after adding honey and then chilling it in the refrigerator for a few hours. If making it as an entire gallon it would work out well to place in a bowl and add apple, orange, pineapple, or kiwi slices to the top. I read that it is sometimes fermented, which makes a lot of sense. It looks like (but doesn't taste like) a nice Sangria. 3 stars because if you look at pricing for purple corn, which is a main ingredient, it is relatively inexpensive even when ordering online, and the other ingredients are easy enough to obtain on ones own, and are at least in my instance, already readily available from my spice rack.

I enjoyed this product very much especially with fresh fruit added

This is a great product! Tastes just like how we find it in Peru, I add monk fruit and lime at the end - yum!