CHICHA DE JORA
CHICHA DE JORA. Alimento Base: Corn, In a stainless-steel stockpot large enough to hold 2 1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold water. Allow to soak for 1 hour. Place...
- 1 lb 4 full cups Maiz de Jora, purchased or homemade
- 2 x 15-oz cakes chancaca or
- 1 cup white sugar and
- 2 cup brown sugar packed plus additional for sweetening
- 8 whole cloves
- 1 dried hot chili pepper
- 1 fresh stalk about 36" sugarcane (1-1/2 lbs) cut into pieces, crushed
- 1 lemon sliced for garnish
Elaboración paso a paso
- In a stainless-steel stockpot large enough to hold 2 1/2 gallons of liquid, combine the jora, chancaca or sugars, cloves, pepper, and crushed sugarcane with 8 quarts of cold 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 mixture comes to a full boil, lower the heat and gently simmer, covered, for 4 1/2 hours, stirring now and then.
- Remove from heat and allow to rest for about 2 hours undisturbed.
- Pour through a strainer.
- Press liquid from the sugar cane and discard the pulp.
- Strain the mixture again through a double layer of cheesecloth into a ceramic, porcelain, or glass container and store in a dark, cool place, covered tightly with cheesecloth or 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 the additional sugar to taste, chill thoroughly, and garnish with lemon slices.