Chicha de Maiz - Cracked Corn Punch
Cooking Time: 1 hour Yield: 12 servings Level: Easy
2 lbs cracked corn
2 1/2 gallons water
1 1/2 tapa de dulce or 1 1/2 cups brown sugar
1/4 cup fresh ginger
- Place cracked corn in a saucepan and add 2 liters water. Boil for 25 minutes on high heat. Strain off the water.
- Place the boiled cracked corn into a wooden bowl. Add 2 gallons of cold water, 1 1/2 lb of brown sugar or tapa de dulce, and 1/4 cup ginger. Cover the bowl with a cloth and let the mix stand at room temperature for five days.
- Strain the mix through a fine mesh strainer and into a pitcher. Serve at room temperature or chilled.
- Note: You can make another batch of chicha by keeping the mix and adding 2 gallons of cold water, 1 1/2 lbs of brown sugar or tapa de dulce, and 1/4 cup fresh ginger. Cover and let stand at room temperature for five days.