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Ingredientes
- 1 lb (4 full c.) Maiz de Jora purchased or possibly homemade
- 2 x 15-ounce cakes chancaca (Or possibly)
- 1 c. White sugar and
- 2 c. Brown sugar, packed +additional for sweetening
- 8 whl cloves
- 1 x Dry warm chili pepper
- 1 x Fresh stalk (about 36") Sugarcane (1-1/2 lbs) cut into pcs, crushed
- 1 x Lemon, sliced for garnish
Direcciones
- In a stainless-steel stockpot large sufficient to hold 2-1/2 gallons of liquid, combine the jora, chancaca or possibly sugars, cloves, pepper, and crushed sugarcane with 8 qts of cool water. Allow to soak for 1 hour. Place over high heat and bring to boil, stirring now and then with a wooden spoon and scraping the bottom of the pot to prevent sticking and burning. When the mix comes to a full boil, lower the heat and gently simmer, covered, for 4-1/2 hrs, stirring now and then.
- Remove from heat and allow to rest for about 2 hrs undisturbed. Pour through a strainer. Press liquid from the sugar cane and throw away the pulp.
- Strain the mix again through a double layer of cheesecloth into a ceramic, porcelain, or possibly glass container and store in a dark, cold place, covered tightly with cheesecloth or possibly a kitchen towel. Allow to sit from 3 to 8 days, depending on how strong and how thick you want the chicha to be.
- The longer the chicha sits, the higher the alcohol content and the thicker it will get.
- To serve, add in the additional sugar to taste, refrigeratethoroughly, and garnish with lemon slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 620 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 195mg | 6% |
| Total Carbs 159.94g | 43% |
| Dietary Fiber 0.7g | 2% |
| Sugars 157.33g | 105% |
| Protein 0.43g | 1% |
