6 Traditional and Delicious Peruvian Drinks You Must Try

In Peru, every traditional drink tells a story and reflects the diversity of its regions. Beyond taste and pairing with Peruvian cuisine, these beverages build an unbreakable bond with cultural memory, passing down heritage from generation to generation.

In this journey, we introduce you to six drinks that represent an essential part of our tradition. Among them, we proudly highlight chicha de año from Magdalena de Cao, a fermented drink made from jora corn that remains a living ancestral legacy of our community.

1. Chicha de Año: History in a Glass from Magdalena de Cao

In the district of Magdalena de Cao, in La Libertad, chicha de año holds strong cultural and economic importance. Made with jora corn, chancaca, and raw sugar, and aged for twelve months, its preparation requires time, knowledge, and care—varying by each family that makes it, as each has its own secret touch.

With its sweetness and ideal alcohol level, this liquor has become a favorite for visitors eager to discover local republican-era traditions. In 2025, chicha de año was declared a flagship product and regional heritage by the Regional Government of La Libertad.

If you’re in Magdalena de Cao and a lover of Peruvian culture, don’t miss the chance to visit the El Brujo Archaeological Complex, one of Peru’s most important sites, safeguarding over 14,000 years of history.

2. Emoliente: Herbal Warmth in the Streets of Peru

Emoliente is a hot infusion made from roasted barley, flaxseed, aloe, horsetail, alfalfa, and other medicinal herbs. On chilly mornings or late evenings, street vendors sell this comforting drink that has been passed down since colonial times.

Renowned for its high nutritional value, emoliente is believed to have medicinal properties, helping with constipation, lowering cholesterol, cleansing the blood, detoxing the liver, and even managing diabetes.

3. Chicha Morada: Andean Flavor for Every Day

One of the most beloved drinks in Peru and beyond, chicha morada is prepared with purple corn, pineapple, cinnamon, cloves, sugar, and lemon. Unlike chicha de año, it is not fermented and is enjoyed as a refreshing beverage with meals, celebrations, and gatherings.

Its deep color and sweet flavor have made it a national culinary symbol, and its antioxidant and nutritional properties make it even more appealing for all ages.

4. Chicha de Jora

A culinary treasure of ancient Peru, chicha de jora dates back to pre-Inca times. Its preparation involves germinating jora corn, extracting sugars from the malt, and fermenting the resulting wort. It has a predominantly sour taste, with slight bitter notes typical of corn-based liquor.

Tradition says it was a favorite of Inca nobility and was used in rituals and ceremonies such as Inti Raymi.

5. Calientito

Cherished in the Peruvian Andes for its ability to fight the cold and its medicinal uses, calientito is a warm, aromatic drink. Originating in Huancayo, it is traditionally prepared with hot tea, chamomile or lemon verbena, cinnamon, cloves, lemon, and a touch of aguardiente. Variations include eucalyptus, pisco, or fruit juices like apple, pineapple, passion fruit, and orange.

It is a symbol of Andean festivities and religious celebrations. For example, during the Fiesta de Santiago in Junín, locals host contests featuring unique calientito recipes with regional products.

6. Uvachado

A favorite from the Peruvian Amazon, uvachado is gaining worldwide recognition. It is made by macerating wild Burgundy grapes in sugarcane liquor (cañazo) for several months, then sweetened with honey. Known as an aphrodisiac, it is especially popular among couples.

The Peru You Drink: Tradition in Every Glass

Like Peru’s traditional dishes, these beverages carry the history of our communities, ancestral knowledge, and the evolving traditions of today.

From the northern coast to the Andes and the Amazon, Peruvian drinks embody the cultural richness of the people who create them.