The Andean Chicha is a drink originally from the Venezuelan Andes. Its origin is attributed to the indigenous people, who considered it a drink for the gods. His recipe has reached our days from generation to generation. It is a traditional Venezuelan drink, unique in its, very nutritious and natural flavor. There are many variations of the recipe for this drink depending on the region, and the one we present below is made with rice cream and double fermentation. The amount of alcohol of this drink increases to the extent that the chicha is macerated. In any case, keep reading to discover more secrets and know how to do Andina Chicha here, in recipes.
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| Ingredients to make Andina Chicha: |
| For pineapple extract: 500 milliliters of water 250 grams of pineapple peel 190 grams of grated paper 2 branches of cinnamon 5 cloves of smell | For rice porridge: 120 grams of rice cream 4 cups of water (960 milliliters) |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make Andina Chicha:
1. Wash the pineapple with a brush to remove any impurity that you can have. Peel the bark and remove the crown. The pulp will not be used in this Venezuelan drink, so you can keep it for another preparation, such as pineapple jam, or taste it as fruit. Pick the pineapple peel in medium pieces and place them in a glass jar with a lid that closed tightly.
2. Place in a half liter of water with the spices (cinnamon and smell nails) and cook for 5 minutes over medium heat. Remove and let cool. Then, incorporate 2 cups of spice water in the bottle where you placed the pineapple peel, add the paper, mix everything and cover the bottle. Let the Andean chicha macerate at at least 48 hours, in this way the extract will be fermented. Once the 48 hours or more, remove the foam, strain the preparation and reserve.
Trick: If you don get paper, you can replace it with brown sugar.
3. For rice porridge, place the rice cream in 2 cups of water and stir until it is dissolved. In one pot it boils another 2 cups of water and incorporates the previous mixture. Cook over low heat a few minutes, stirring constantly so that it does not burn or stick in the background. Remove when a thick porridge has formed and let cool.
Trick: We recommend making the porridge the maceration time of pineapple extract.
4. In a processor, blend the pineapple extract with the rice porridge and place the mixture in a jug, previously cast if you want it to be thinner. You can now consume the Andean Chicha recipe with rice and pineapple, however, if you let it rest at room temperature about 8 hours, or until its volume grows, its flavor will be more intense and its most foamy texture. Enjoy this cold drink!
