Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Beet-cha Morada


This past Sunday at the Mueller Farmers’ Market there was a vendor selling the Peruvian purple corn drink Chicha Morada. At the same time Dai Due was selling a beet soda. This is how inspiration is born.  Our Beet-cha Morada is a light, refreshing drink with a beautiful purple-red hue.

Beet-cha Morada

Beet-cha Morada


  • 1 pound red beets, scrubbed and halved
  • 8 cups of water
  • 1 cinnamon stick
  • 4 cloves
  • zest from 1/2 a lemon
  • 1/2 cup raw sugar
  • 1 cup fresh squeezed orange juice


  1. Place beets in a large pot. Cover with water and bring to a boil over high heat. Continue boiling until water reduces by 1/3rd. 
  2. Remove from heat and carefully mash ingredients with a potato masher to break apart the beets.
  3. Return to medium heat and add cinnamon and cloves. Simmer for an additional 20 minutes.
  4. Remove from heat and strain ingredients into another bowl or large pot. Add lemon zest, sugar, and orange juice. Allow to cool and serve over ice.


© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.