Ancestral sweetness born from the slow cooking of Andean grains and aromatic herbs. This beverage stands out for its creamy texture and a profile delicately scented with cinnamon and anise. A nutritious and refreshing elixir that honors Southern Sierra traditions.
Rinse the white quinoa in a fine-mesh strainer for 1 minute, rubbing it with your hands until the water runs clearer. Have the hominy, fava beans, cinnamon, cloves, anise, lemongrass, and salt ready.
Put the water
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Remove the cinnamon, cloves, and lemongrass. Add the sugar and stir for 1 minute, until fully dissolved.
Blend the chicha in batches for 30 seconds each, until creamy and drinkable. If you want it smoother, pass it through a strainer; if you want it more rustic, leave it as is.
Transfer the chicha to a pitcher, add the ice, and mix. Serve cool or at room temperature; it should be smooth, white, aromatic, and lightly creamy.
