Chicha de Maíz (Corn Drink)

by Erica Dinho on February 27, 2014

Chicha de Maiz (Corn Drink)

Chicha de Maíz is a fermented drink traditionally made in a clay pot with corn and pineapple, sweetened with panela (hard brown cane sugar), also known as piloncillo. Sometimes a nonalcoholic version is made with the same ingredients, but without allowing it to ferment, therefore, drink it immediately after you make it. Chicha de Maíz has a unique and interesting flavor that the fermentation adds to this drink.

Chicha de Maiz (Corn Drink)

Chicha de Maíz, which is traditionally sold by chicheros in the streets and markets of Colombia, especially in the Andean zone of the country, nowadays, is also sold in restaurants. Although Chicha de Maíz is not very popular in the United States, it is very easy to prepare at home.

Buen provecho!

PrintSave Recipe

Ingredients

(About 6 servings)

  • 1/2 pound of cooked dried corn (maiz peto)
  • The skins of 1 small ripe pineapple
  • 1/2 pound of panela or to your taste
  • 2 cinnamon sticks
  • 12 cups of water

Chicha de Maiz (Corn Drink)

Preparation:

1. Combine all the ingredients in a large pot. Bring to a boil, cover the pot, and reduce the heat to low. Cook for 60 minutes and then uncover the pot and continue cooking for 20 minutes more. 

2. Remove from heat and let cool. Take about half of the corn and place in the blender or food processor. Return it to the pot and mix well. Place in a non-reactive container or a clay pot for a stronger flavor.

3. Put in the fridge until completely cold. You can drink it immediately or let sit overnight for a more intense flavor.

Chicha de Maiz (Corn Drink)

If you like this page, you can say thanks by sharing it :-)

{ 8 comments… read them below or add one }

1 ela@GrayApron February 28, 2014 at 9:34 AM

How interesting! Very authentic recipe and probably very good for you! :) ela

Reply

2 Mayito Castillo February 28, 2014 at 11:14 AM

La he probado y puedo decir que realmente es algo delicioso y refrescante.

Reply

3 Evelyne@cheapethniceatz February 28, 2014 at 11:28 AM

Very cool to post this recipe. I had the Peruvian version of this chicha and I wish there had been pineapple in it, this look way better.

Reply

4 Joanne March 1, 2014 at 7:52 AM

I’ve never heard of this before but YUM! Sounds super!

Reply

5 grace March 2, 2014 at 9:00 AM

your traditional recipes are always so appealing! this looks amazing, erica, thank you for sharing!

Reply

6 Norma-Platanos, Mangoes & Me! March 2, 2014 at 11:27 AM

A favorite of mine. Sooo good!

Reply

7 JW March 4, 2014 at 10:05 AM

If I wanted to ferment it, how would I do that?

Reply

8 Erica Dinho March 4, 2014 at 1:35 PM

Place it in a clay pot and let it sit for 2 to 3 days at room temperature.

Reply

Leave a Comment


6 − = 1

 

Previous post:

Next post: