Cocktails: Chicha de Jora

Ingredients

• 1 kg of jora corn
• ½ kg of brown sugar
• ½ block of chancaca (panela)
• 3 liters of water

Preparation

Soak the jora corn in warm water for half an hour. Change the water and let it soak for another half hour. Strain. Boil the jora corn in three liters of water over low heat for eight hours, stirring constantly. It is recommended to use a wooden spoon. During boiling, add warm water to maintain the level. Before finishing the cooking, add the sugar and chancaca. Dissolve and let cool. Place the chicha in clay pots and cover with a gauze to allow air to pass through. Never seal it tightly to prevent it from spoiling before fermenting. Let the chicha rest for eight days. Remove the foam and strain the sediments. Add sugar to taste.