Chicha Base
Recipe from: From La Mar Restaurant
Yield: Approx. 3-4 L Chicha base
1 kg purple corn, kernels stripped
1 green apple, roughly chopped, skin on
1 large pineapple, roughly chopped, skin on and crown removed
5 liters water
5 grams whole cinnamon sticks
2 grams whole cloves
Combine the purple corn, green apple, pineapple and water in a large pot on the stove. Bring to a boil over high heat, reduce temperature to a simmer, and cook for about two hours.
Turn the heat off, add the cinnamon sticks and cloves. Let sit for 15-30 minutes to infuse with the spices—you don’t want to overdo it. Strain through a fine mesh strainer, and cool immediately. Store in the refrigerator.
Chicha Morada Batch
1 Liter Chicha Base
250 grams granulated sugar
60 ml lime juice (approximately 2 oz, or about 2-3 limes worth of juice)
Combine all ingredients together in a container and whisk thoroughly to dissolve the sugar. Adjust sweetness and acid to taste. We don’t recommend using simple syrup for this, the water in the simple syrup will dilute the flavor of the Chicha.
Pour about 6 oz over ice into a Collins glass, and garnish with a fresh lime wedge.
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