The toasted sweetness of the sacred molle tree transformed into an amber elixir with wild notes. It is Andean heritage in liquid form, refreshing the soul and reconnecting each sip with the land. A patient ritual that celebrates ancestral flavor.
Clean the molle berries and remove any visible stems or dust. Crush them in a mortar or batán until cracked; do not turn them into flour, just open them so they release aroma and sweetness.
Place the water in a large pot with the crushed molle, cinnamon stick, and cloves. Bring to a gentle boil and cook for 35 minutes, until the liquid turns amber and smells sweet, resinous, and Andean.
Add the chancaca and stir for 5 minutes, until fully dissolved. The wort should taste sweet but not cloying; fermentation will take away part of that sweetness.
Strain the wort through a fine-mesh strainer and let it cool until warm, about
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Transfer the warm wort to a clean jar or container and mix in the dry yeast. Cover without sealing airtight and ferment for 24 hours at cool room temperature, until it smells gently tangy and shows signs of life on the surface.
Strain again if there is sediment and refrigerate the molle chicha for 2 hours. It should become cleaner, fresher, and gently tangy, not flat.
Serve cold or fresh, stirring gently before serving if it has separated slightly. The drink should feel amber, sweet-tangy, and fragrant with molle, not like a watery infusion.
