What is the name of the Peruvian drink made from purple corn?

The Peruvian drink made from purple corn is chicha morada.

Its base is a traditional Andean variety of purple maize, known as maíz morado and related to the Quechua term k’culli. The drink’s history reaches back to pre-Columbian Peru, before the Inca Empire. Modern recipes commonly boil the corn with pineapple rind, cinnamon, cloves, and sometimes quince.

After straining, the deep-purple liquid is cooled and sweetened with sugar or chancaca. Lemon, chopped fruit, or ice may be added when it is served. The drink is a staple of Peruvian cuisine and is especially popular alongside savory dishes and festive foods.

A common mix-up is chicha de jora, another Peruvian corn beverage. Chicha de jora is fermented and alcoholic, while chicha morada is generally a sweet, non-alcoholic refresco. Chicha morada is also distinct from mazamorra morada, a purple-corn pudding.