Best Peruvian Non-alcoholic Beverage Types
MAIN INGREDIENTS
Chicha Morada is a non-alcoholic drink originating from Peru whose use and consumption dates back to the era before the creation of the Inca empire. It is traditionally made by boiling purple corn and pineapple rinds in water, and once all the juices have gotten into the water, the combination is left to cool down.
Sugar, cinnamon, and cloves can be added later for extra flavor. This simple drink can be found in street markets as well as in upscale restaurants and home kitchens throughout Peru and Bolivia.
Siete Raíces, also known as Seven Roots, is a herbal formula widely sold in markets and healths stores of Peru. It is believed that it can be used to increase energy and stamina and reduce fatigue, but it also acts an aphrodisiac by stimulating the center of the brain that controls pleasure.
The formula is high in vitamins provided by the natural ingredients it is made from.
Often referred to as maca punch, ponche de maca is a flavorful juice with Peruvian origins. This nutritive beverage is primarily made with maca - a root with energizing and restorative properties that has been cultivated since the time of the Inca civilization.
Apart from maca roots, ponche de maca is prepared with a mixture of apple, maracuya, and carrot juice. This refreshing and nourishing drink is typically served freshly made, but it can also be bought in ready-made versions.
Mate de coca is a herbal infusion that is made by steeping coca leaves or teabags consisting of coca leaves in hot water. This ancient drink has been traditionally enjoyed to treat altitude sickness, and due to the small amounts of alkaloids, it is also regarded as a slightly energizing drink.
Although they share a similar name, mate de coca and mate—a herbal infusion often associated with Argentina—should not be mixed up. Coca tea is widely available and legal throughout South America, but outside the region, many countries ban the import and consummation due to the link between coca leaves and cocaine.
Aguajina is a drink native to Peru, made from mashed, filtered, and sweetened fruit of the aguaje palm tree. It is has a high content of minerals, vitamins, proteins, and antioxidants. The beverage is especially beneficial for women as it balances their hormone levels.
Chicha de Guiñapo is a traditional beverage indigenous to the region of Arequipa, historically consumed since the 18th century and made from black maize, known locally as "maíz negro" or "maíz morado". The preparation of chicha de guiñapo is a meticulous process.
It starts with the germination of the black maize, a process lasting about eight days. Once germinated, the roots, or "guiñapo", are dried for another five days. Following this, the dried roots are ground and boiled for over two hours. After cooling, the mixture is filtered and left to ferment with a bit of brown sugar for 24 hours.
Huitochado, colloquially known as the aphrodisiac of the Peruvian jungle is a syrup made from the fruit of the huito tree. It is believed that it has a number of health benefits, and it can be used to treat asthma and rheumatism. Huitochado is made from ripe fruit that has naturally fallen from the tree, which is then cut into small cubes and left to macerate in a water and sugar solution.
Best Peruvian Non-alcoholic Beverage Producers
Tunki Coffee is a distinguished single-origin coffee originating from the Puno region of Peru. Cultivated by the indigenous Quechua and Aymara communities in the fertile soils of the Peruvian Andes, this 100% Arabica coffee is grown at altitudes ranging from 1,300 to 1,800 meters above sea level. The flavor profile of Tunki Coffee is characterized by a superb floral aroma with sweet chocolate and treacle notes, enhanced with undertones of citrus and red berries.
This exclusive organic coffee encompasses intensity of flavor, full body, and citrus acidity, offering a luxurious experience for coffee connoisseurs.
BEST Tunki Coffee Coffee Beans
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