Its history and consumption was already widespread in pre-Columbian times, prior to the establishment of the Inca Empire.

The current preparation can be traced through different works of the nineteenth century as those of Juan de Arona, and Carlos Prince.

The oldest references to its preparation as we know it today come from the writings produced in the mid-1870s by the French Camille Pradier-Fodéré.

A notable Peruvian delicacy can be derived from chicha morada by adding a binder such as chuño or corn starch to the traditional preparation.

This porridge-like substance is what Peruvians call "mazamorra morada", to which is added dried or fresh fruits such as prunes and raisins.